Sweet Potato & Black Bean Stew

Sweet Potato & Black Bean Stew

gluten free, vegan, dairy free, egg free, refined sugar free

 Prep Time 10 minutes                                                

 Cook Time 30 minutes

 Total Time 40 minutes

 Servings 4 people

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

Method

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

Tips

Try serving it with a side of quinoa or brown rice.

You can refrigerate this in a sealed container for 2-3 days. It is also suitable for freezing so you have a quick and healthy meal another day.

Source  https://healthylivingjames.co.uk

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