Instructions

1. Cut the sweet potatoes and carrot into bite-sized chunks. (If the sweet potatoes are organic – don’t peel them!). Slice the red pepper.
2. Finely slice the onion and garlic.
3. Heat the oil in a large pan and gently sauté the onion and garlic for about 5 minutes until soft.
4. Add the sweet potatoes, red pepper and carrot. Gently cook under cover for about 8 minutes, until the vegetables are tender.
5. Add the spices, stir for a minute then add the pastes. Stir well to coat then add the tinned tomatoes. Rinse the tin with some water and add this to the stews – enough to cover the vegetables. Season with salt and pepper and bring to the boil. Rinse and drain the beans then add to the stew.
6. Cover and gently simmer for 15-25 minutes - until the veggies are cooked through and the sauce is nice and thick.
7. Rinse the spinach and add to the stew. Put the cover on and let it steam for a couple of minutes, then stir through the stew.
8. Taste and adjust the seasoning to your liking.
9. Serve warm with some coriander leaves scattered over it and a dollop of sour cream or a squeeze of lime juice.