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Two cooking apples
2 or three onions
1-3 Hot Madras curry powder depending on your own taste
One or two bayleaves
7 sticks of celery
Vegetable stock cube
3 quarters of a punnett of mushrooms
some cornflour or arrowroot
2 tblsp Soy sauce
Scotch bonnet chillies
Some dried chillies (chillies as per photo which had discoloured i used but you can use dried chillies too).
Mixed spice half tsp
Half a cup of strong filter coffee which had been left to steep.
Choice/ optional rice/pasta
Prepare stock with one litre of boiled cold water or bring to a slow boil.
Add a bay leaf or two bay leaves.
Finely chop the onion and add the chopped onion to the saucepan (reduce heat to add ingredients if necessary).
Remove the skins from the apples and also remove their cores, chop into small pieces and add to the onion/stock and grated carrot (2 or 3 carrots).
Finely chop the celery and add.
Add 1-3 tablespoonfuls of hot madras curry powder.
Add up to a half level tsp of ghee, then add the chillies and add a slight sprinkling of salt. bring to boil and simmer for 30 minutes. Hot but not boiling. Use a wooden spoon or a long handled spoon to stir occasionally.
Carefully add the cornflour or arrowroot, this can be easier done by mixing it first with some cold water or milk.
Do not leave the spoon in the saucepan or balancing on top of the saucepan.
After 30 minutes add the chopped mushrooms and the oregano.
Add the mixed herbs
Gently add the half cup of filter coffee and the kidney beans
You might like to add a couple of chopped cardamom pods too