Sweet Potato and Black Bean Stew
Ingredients
- 2 tbsp olive oil or coconut oil
- 2 large garlic cloves
- 1 red onion
- 1 heaped tsp turmeric
- 1/2 tsp ground coriander
- cayenne pepper
- paprika
- Pinch chilli flakes
- 2 large sweet potatoes (roughly 800g)
- 1 tbsp tomato puree
- 2 x 400g cans tomatoes
- 2 x 400g cans black beans
- 400 ml vegetable stock
- 2-3 handfuls fresh spinach or kale
Preparation
Peel and chop the sweet potatoes into small cubes and dice the red onion
Heat a large pot on a medium heat with oil, garlic, onion, spices, salt and pepper and fry for a few minutes
Add the sweet potato, black beans, tomato puree, tinned tomatoes, veg stock and stir
Simmer for 15-20 minutes until it thickens
Take off the heat and stir through kale or spinach until it wilts
Tips
What can I swap the sweet potato for? Try butternut squash or pumpkin!
How can I store leftovers? In a sealed container in the fridge for 2-3 days or freeze down for another day.
What can I swap the black beans for? Try chickpeas or tinned lentils.
