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Recipe by Abbey’s Kitchen

Serves 4

Difficulty rating: easy

Time: 30 minutes




2tbsp olive oil

5 stalks celery finely diced

2 cloves garlic minced

1 ½ tsp ground cinnamon

2 tsp chilli powder

4 tsp ground cumin

1 ½ tsp smoked paprika

2 chilli peppers, finely diced 

1 bell pepper finely diced

1 courgette/zucchini diced

4oz mushrooms chopped 

1 ½ tbsp tomato paste

1 400g can diced tomatoes

2 cups water

½ cup coconut milk or soy cream

1 cup walnuts, crushed

1 block of diced firm tofu - see recipe for crispy tofu

1 tbsp unsweetened cocoa powder

Salt and pepper to taste 




  1. Heat the oil in a large pot over medium heat. Add the celery and cook for four minutes. Add in the garlic, cinnamon, chilli powder, cumin and paprika and stir until fragrant, about another two minutes.

  2. Add the bell pepper, zucchini, mushrooms and cook for five minutes.

  3. Add the peppers, tomato paste, tomatoes, water, coconut milk/cream, walnuts and cocoa powder. 

  4. Reduce the heat to medium-low and simmer for about 20-25 minutes until thick and the vegetables are soft.

  5. Season with salt and pepper to taste. 

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