Ingredients
2 sweet potatoes (600g), cut into 2 cm chunks
1⁄4 cauliflower (150g), broken into florets
1 onion, medium diced
1 bell pepper, cut into bite-size pieces
1 garlic clove, minced (1 teaspoon garlic granules)
1-2 tsp chilli flakes (or 1-2 red chillies, finely chopped)
1 handful of fresh parsley
1 teaspoon ground cumin
1 teaspoon ground coriander
1⁄2 teaspoon ground cinnamon
1 teaspoon smoked paprika
1 tin kidney beans in water
1 tin chopped tomatoes
Level:
Easy
Serves:
4 servings
Prep Time:
Cook Time:
20 minutes
30 minutes
Recipe video tutorial
Preparation
Wash and prepare the sweet potato, cauliflower, pepper, onion, and garlic to the stage as described in the ingredients list.
Gently fry the sweet potato and cauliflower in a large saucepan with a small splash of oil for 5 minutes.
Meanwhile, finely chop the parsley stalks and keep the leaves for later.
Add the garlic, onion and pepper pieces to the saucepan on a medium heat and cook for 5 minutes until the onions are soft and golden.
Add the parsley stalks and spices (cumin, coriander, cinnamon, paprika and chilli flakes). Fry for 1 minute, until smelling delicious.
Add the tin of kidney beans (including the water from the tin), the chopped tomatoes and 400ml of tap water.
Bring to a simmer, stirring occasionally, for at least 25 minutes or until you have a thick consistency to your liking.
Taste and season with the parsley leaves, salt and pepper, then you are ready to serve!
Hints and Tips
After washing the sweet potato there's no need to peel off the skin - it is full of nutrients and fibre!
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