SWEET POTATO & BLACK BEAN STEW

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This Sweet Potato Stew is that the good comforting dish to form throughout this weather. it's therefore straightforward to form and intensely cheap, cost accounting around £4-£5 for the entire dish. that's roughly £1 a portion!!!


It’s protein free, vegetarian and is totally packed jam-packed with color, flavour and goodness. you'll be able to forever adapt this direction to use what you've got, for instance swap the sweet potatoes for butternut squash and therefore the black beans for lentils. If you are trying this Sweet Potato Stew let American state know! 

Trust American state this may become one amongst your weekly staples throughout the colder months! Warming, allergic reaction free, tasty and family friendly. forever build extras as this tastes even higher future day! you'll be able to store it in associate airtight instrumentation within the icebox for up to one or two days or freeze it all the way down to fancy another day.




INGREDIENTS


  • 2 tbsp olive oil/coconut oil
  • 2 large garlic cloves, crushed
  • 1/2 large red onion, diced
  • 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), peeled and chopped into small cubes
  • 1 tbsp tomato puree
  • 2x 400g cans tomatoes
  • 2x 400g cans black beans, drained and rinsed
  • 400 ml veg stock
  • 2-3 handfuls fresh spinach or kale
  • salt & pepper

INSTRUCTIONS


  1. Firstly peel and chop the sweet potatoes into small cubes and dice the red onion
  2. Heat a large pot on a medium heat with olive oil, garlic, onion with a pinch of salt & pepper and fry for a couple minutes
  3. 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
  4. Add the tinned tomatoes, tomato puree, black beans, veg stock and a pinch of pepper and mix together
  5. Bring to a boil then reduce to a low heat placing the lid on the pan for 20-25 minutes (until your desired consistency, I like mine fairly thick)
  6. Add the spinach and stir through, allowing it to wilt before taking off the heat.

Recipe From : Health Living James



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