Instructions

1. Heat the oil and gently sauté the onion until soft. Add the garlic, the sweet potato and carrot pieces, stir for a minute, then add the ground spices and dried oregano. Stir for another minute, then add the chopped tomatoes.
2. After a minute, pour in the water, add the bay leaf, cinnamon bark and star anise. Add enough water to just cover the vegetables. Add the stock pot, then cook for 20 minutes under a lid. Add the drained beans and cabbage cook for another 10 minutes or until the vegetables are tender. Discard the bay leaf, star anise and cinnamon pieces.
3. Using a fork, lightly mash the sweet potatoes to thicken the sauce. If it’s too thick, add more water.
4. Meanwhile, cook the rice in another pan, following the packets’ instructions. Set aside, covered.
5. Combine the rice with the sweet potato sauce.
6. Add the coriander and cider vinegar, then taste and season with salt & pepper, if needed.
7. Combine well, then serve.