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Spiced sweet potato and soybean stew

This spiced sweet potato and soybean stew is similar to a curry, but less spicy. It’s vegan, healthy and really easy to make.  Perfect for a midweek supper or lazy weekend meal. Serve it with basmati rice or brown rice.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp vegetable oil
  • 1 onion
  • 2 cloves of garlic
  • 500 g sweet potatoes
  • 1 carrot
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ¼ tsp cinnamon powder
  • ½ tsp ground ginger
  • 1 /4 tsp turmeric powder
  • ¼ tsp chilli flakes optional
  • 1 Tbsp tomato purée
  • 1 bay leaf
  • 250 ml pasta
  • 1 stock cube
  • 250 ml water
  • 2 cups of frozen soy beans defrosted
  • Salt and pepper
  • 2 tbsp chopped coriander leaves

Method
 

  1. Peel the vegetables. Cut the carrot and sweet potatoes into bite-sized pieces. Finely chop the onion and garlic.
  2. Heat the oil in a large pan, then sauté the onion for 5 minutes. Add the garlic, stir for 30 seconds, then add all ground spices and tomato purée. Stir for a minute, then add the sweet potato and carrot bits. Stir for a minute, then add the passata and water, together with the bay leaf and stock cube.
  3. Bring to the boil, cover and gently cook over low heat for about 15-20 minutes.
  4. When the sweet potatoes and carrots are tender, add the soy beans and cook for another 5 minutes.
  5. Stir in the coriander leaves, and season with salt and pepper to your liking.