1 (14 ounce) can of tomatoes
1 large onion (chopped)
1 large carrot (chopped)
1/2 a bell pepper (chopped)
1/2 can of sweet corn (about 7 ounces)
1 slice of pineapple (diced)
4-5 mushrooms (sliced largely)
1 clove of garlic (crushed)
1 inch piece of ginger (crushed)
pinch of dried fennel
pinch of cracked black pepper
a slightly larger pinch of cumin
1 teaspoon of brown sugar
1/3 tablespoon lemon juice
1/4 tablespoon balsamic vinegar
1 teaspoon spelt flour, if needed
1. Lightly cook the onion, carrot and garlic in a tablespoon of olive oil, for about 30 seconds to 1 minute. Add the can of tomatoes.
2. Add the other vegetables and pineapple. Stir in the ginger, fennel, black pepper, cumin and brown sugar.
3. Add a splash of balsamic vinegar and a squeeze of lemon juice. If you want to thicken it up, add the flour.
I served it with organic brown basmati rice. Enjoy.
Source of recipe: I wrote this recipe.