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Sweet potato and broad beans stew

This sweet potato and broad beans stew is vegan, healthy and hearty. Serve it with boiled rice or flat bread.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 1 Tbsp of olive oil
  • 2 cloves of garlic
  • 4 sweet potatoes
  • 2 carrots
  • 1 tsp chilli flakes
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 bay leaf
  • 1 Knorr smoked chilli & tomato stock pot
  • 300 ml passata
  • 200 g frozen broad beans defrosted
  • Coriander leaves

Method
 

  1. Finely chop the onion and garlic.
  2. Peel then cut the sweet potatoes and carrots into bite-sized chunks.
  3. Heat the oil in a large saucepan and gently sauté the chopped onion and garlic until soft.
  4. Add the spices and sweet potatoes, then stir for a minute to coat them well. Add the carrots, passata and enough water to cover the vegetables well. Add the bay leaf and the stock pot.
  5. Bring to the boil, turn down the heat and simmer for 15 minutes under cover, until the sweet potatoes are tender and you get a thick stew.
  6. Add the broad beans and cook for another 5 minutes or so.
  7. Season to taste, discard the bay leaf, then serve with coriander leaves scattered on top.