Spiced sweet potato and soybean stew
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes

Background
This spiced sweet potato and soybean stew is similar to a curry, but less spicy. It’s vegan, healthy and really easy to make. Perfect for a midweek supper or lazy weekend meal. Serve it with basmati rice or brown rice.
Ingredients
- 1 Tbsp vegetable oil
- 1 onion
- 2 cloves of garlic
- 500g sweet potatoes
- 1 carrot
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- ¼ tsp cinnamon powder
- ½ tsp ground ginger
- 1 /4 tsp turmeric powder
- ¼ tsp chilli flakes ( optional)
- 1 Tbsp tomato purée
- 1 bay leaf
- 250 ml pasta
- 1 stock cube
- 250 ml water
- 2 cups of frozen soy beans (defrosted)
- Salt and pepper
- 2 tbsp chopped coriander leaves
Instructions
- Peel the vegetables. Cut the carrot and sweet potatoes into bite-sized pieces. Finely chop the onion and garlic.
- Heat the oil in a large pan, then sauté the onion for 5 minutes. Add the garlic, stir for 30 seconds, then add all ground spices and tomato purée. Stir for a minute, then add the sweet potato and carrot bits. Stir for a minute, then add the passata and water, together with the bay leaf and stock cube.
- Bring to the boil, cover and gently cook over low heat for about 15-20 minutes.
- When the sweet potatoes and carrots are tender, add the soy beans and cook for another 5 minutes.
- Stir in the coriander leaves, and season with salt and pepper to your liking.
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Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Stews - Supper
- Cuisines: - Indian
- Occasions: - Dinner Party - Sports Food
- Ingredients: - Beans - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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