Millarfit 's spicy vegan chilli

Ingredients
2 cups dried kidney beans soaked over night
4 cloves fresh minced garlic
1 teaspoon turmeric powder
1 teaspoon green Thai paste
1/2 cup freshly chopped washed cilantro
2 cups washed spinach
2 cups tomato sauce
1/2 cup red lentils
4 chopped red hot chilli peppers
2 cups of cold water

1 cup basmati rice
2 cups cold water

Method of cookery
1- For the fastest cooking results I will be using a pressure cooker for this recipe.  Add the kidney beans, garlic, turmeric powder, green Thai paste, cilantro, spinach, tomato sauce, red lentils, chilli peppers, and cold water to the cooker.  Make sure you secure the lid and bring the heat up until the full pressure has reached.  You will know because a little red pressure gauge usually rises and a loud hissing noise comes from the cooker.

2- Set your timer for 20 minutes

3- Using a saucepan add the cup of basmati rice and 2 cups of cold water and bring to the boil.  Once boiled turn down very low and add a lid until water has dissolved and the rice is light and fluffy.

4- After 20 minutes release the pressure on the pressure cooker before removing the lid then stir the chilli before serving on a plate with the rice.

Enjoy!