Sweet potato and broad beans stew
2 Aug 2022
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Background
This sweet potato and broad beans stew is vegan, healthy and hearty. Serve it with boiled rice or flat bread.
Ingredients
- 1 onion
- 1 Tbsp of olive oil
- 2 cloves of garlic
- 4 sweet potatoes
- 2 carrots
- 1 tsp chilli flakes
- 1 tsp ground cumin
- 1 tsp paprika
- 1 bay leaf
- 1 Knorr smoked chilli & tomato stock pot
- 300 ml passata
- 200g frozen broad beans, defrosted
- Coriander leaves
Instructions
- Finely chop the onion and garlic.
- Peel then cut the sweet potatoes and carrots into bite-sized chunks.
- Heat the oil in a large saucepan and gently sauté the chopped onion and garlic until soft.
- Add the spices and sweet potatoes, then stir for a minute to coat them well. Add the carrots, passata and enough water to cover the vegetables well. Add the bay leaf and the stock pot.
- Bring to the boil, turn down the heat and simmer for 15 minutes under cover, until the sweet potatoes are tender and you get a thick stew.
- Add the broad beans and cook for another 5 minutes or so.
- Season to taste, discard the bay leaf, then serve with coriander leaves scattered on top.
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Categories
- Meal Type: - Everyday - Lunch - Main - Stews - Supper
- Cuisines: - Fusion
- Ingredients: - Roots & Bulbs
- Health and Diet: - Dairy Free - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Sugar Free
- Skill Levels: - Easy
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