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Prawn and sweet potato chilli

One of my favourite dishes is the Tex-mex chilli -conorsin carne, I just love it so I make a variation once a week. This time I decided to use up the raw king prawns in my freezer, the organic sweet potatoes and swiss chard in the larder to create  a wholesome, one-pot dish.  This prawn and sweet potato chilli can be as spicy as you’d like by adjusting the chipotle paste. You can serve it with rice, flatbread or tortilla (I served it with pizza balls for a change!).
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 2 cloves of garlic
  • 1 chilli pepper red or green
  • 1 large carrot or 1 red bell pepper
  • 2 medium sweet potatoes
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tbsp tomato purée
  • 1 tsp Chipotle Paste more to taste
  • 1 tin of plum tomatoes
  • 1 corn on the cob charred or 1 small tin of sweet corn
  • 250 g Jumbo King prawns raw
  • 150 g of kale spinach or swiss chard
  • 1 handful of fresh coriander leaves chopped
  • 1 lime juiced
  • Salt and pepper

Method
 

  1. Finely chop the onion, chilli and garlic. Dice the carrot/red pepper and the sweet potatoes (no need to peel them if they’re organic.
  2. Heat a tablespoon of oil in a large, heavy-based pan and gently fry the onion and garlic for about 5 minutes, until soft. Add the diced vegetables and sauté for another 5 minutes. Add the herbs and pastes, stir for a minute, then add the tinned tomatoes. Rinse the tin with filtered water, add this to the pan too.
  3. Bring to the boil, cover, then gently simmer for 20 minutes until the sauce has thickened and the veggies are tender. Add the corn, your chosen greens and put the prawns on top. Put the lid on, turn up the heat and cook for about 3-5 minutes, until the prawns have just turned pink and the spinach/kale is wilting, then stir the stew to combine.
  4. Turn off the heat. Season with salt and pepper. Stir in the chopped coriander. Put the lid on and rest for a couple of minutes to make sure the prawns are cooked through properly.
  5. Serve with steamed rice or flatbread and a crispy salad.