Instructions

1. Finely chop the onion and garlic.
2. Peel the sweet potatoes and carrot, then cut into bite-sized chunks.
3. Heat a Tbsp of vegetable oil in a large saucepan. Add the onion and garlic and cook gently until translucent then add the chopped root vegetables and the tomatoes. Put the lid on and sauté for 5 minutes.
4. Add the spices, stir through then pour in enough stock to cover the veggies. Bring to the boil, then turn down the heat and cook for approx 25 minutes, until the vegetables are soft.
5. Slice the cabbage and add to the stew. Put the lid on and cook for 5 more minutes.
6. Taste and season with salt and pepper to your liking.
7. Serve with chopped coriander scattered on top.