Sweet Potato and Black Bean Stew
Ingredients
- 2 tbsp olive oil or coconut oil
- 2 large garlic cloves
- 1/2 large red onion
- 1/2 tsp ground coriander
- 1 heaped tsp turmeric
- 1/2 tsp cayenne pepper
- 1 pinch chilli flakes
- 1/2 tsp paprika
- 2 large sweet potatoes (roughly 800g)
- 1 tbsp tomato puree
- 2x 400g cans tomatoes
- 2x 400g cans black beans
- 400 ml vegetable stock
- 2-3 handfuls fresh spinach or kale
- salt and pepper
Preparation
Peel and chop the sweet potatoes into small cubes and dice the red onion.
Heat a large pot on a medium heat with olive oil, garlic, onion with a pinch of salt and pepper and fry for a couple minutes.
Add all the spices and mix together before adding the sweet potato along with a pinch of salt and pepper. Fry together for a couple minutes making sure to stir.
Add the tinned tomatoes, tomato puree, black beans, veg stock and a pinch of pepper and mix together.
Bring to a boil then reduce to a low heat placing the lid on the pan for 20-25 minutes until your desired consistency.
Add the spinach and stir through, allowing it to wilt before taking off the heat.
Serve with rice or quinoa. Refrigerate for 2-3 days or freeze.
