Instructions

1. Finely slice the onion and garlic. Chop the carrot and sweet potato into bite-sized chunks.
2. Heat 1 Tbsp of oil in a large, casserole dish and gently sauté the onion and garlic for 5 minutes. Add the carrot and sweet potatoes (and a drop more oil if needed). Put the lid on, turn the heat down and cook for 10 minutes.
3. Stir in the spices then, after a minute, add the pastes. Stir to coat well, then add one glass of water or vegetable stock. Add the tomatoes. Bring to the boil, put the lid on and gently simmer for 25 minutes.
4. Add the beans and cook for 5 minutes, over medium heat, then add the greens and cook for 2-5 minutes until tender. Stir in half of the chopped coriander leaves.
5. Serve with some lime juice squeezed over and coriander leaves scattered on top.