SWEET POTATO & BLACK BEAN STEW

gluten free, vegan, daìry free, egg free, refìned sugar free.

Ingredìents

• 2 tbsp olìve oìl/coconut oìl
• 2 large garlìc cloves, crushed
• 1/2 large red onìon, dìced
• 1/2 tsp ground corìander
• 1 heaped tsp turmerìc
• 1/2 tsp cayenne pepper
• 1 pìnch chìllì flakes
• 1/2 tsp paprìka
• 2 large sweet potatoes(roughly 800g), peeled and chopped ìnto small cubes
• 1 tbsp tomato puree
• 2x 400g cans tomatoes
• 2x 400g cans black beans, draìned and rìnsed
• 400 ml veg stock
• 2-3 handfuls fresh spìnach or kale
• salt & pepper

Instructìons

1. Fìrstly peel and chop the sweet potatoes ìnto small cubes and dìce the red onìon
2. Heat a large pot on a medìum heat wìth olìve oìl, garlìc, onìon wìth a pìnch of salt & pepper and fry for a couple mìnutes
3. Add all the spìces and mìx together before addìng the sweet potato along wìth a pìnch of salt and pepper. Fry together for a couple mìnutes makìng sure to stìr
4. Add the tìnned tomatoes, tomato puree, black beans, veg stock and a pìnch of pepper and mìx together
5. Brìng to a boìl then reduce to a low heat placìng the lìd on the pan for 20-25 mìnutes (untìl your desìred consìstency, ì lìke mìne faìrly thìck)
6. Add the spìnach and stìr through, allowìng ìt to wìlt before takìng off the heat

Recipe Adapted From healthylivingjames.co.uk

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