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Sweet potato and kale chilli

This  vegan sweet potato and  kale chilli is spicy, healthy and flavoursome. It’s ideal on cold, wet, winter evenings or  for festive get-togethers.  I used spicy chipotle paste, which is really fiery  -  if you don’t like the heat, use normal one.  Serve it with tortilla chips, flat bread or rice and a crispy salad on the side.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 sweet potatoes
  • 1 red onion
  • 2 cloves of garlic
  • 1 carrot
  • 1 red bell pepper
  • 1 tsp dried oregano
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp spicy chipotle paste
  • 2 Tbsp tomato purée
  • 1 cinnamon stick
  • 400 ml vegetable stock
  • 2 large handfuls of curly kale
  • 2 Tbsp chopped coriander leaves
  • To serve: fresh coriander leaves and lime juice

Method
 

  1. Peel and chop the sweet potatoes and carrot into bite-sized chunks. Slice the red pepper.
  2. Finely slice the onion and garlic.
  3. Heat the oil in a large pan and gently sauté the onion and garlic for about 5 minutes until softened.
  4. Add the sweet potato, red pepper and carrot pieces. Gently sauté under cover for 5 minutes.
  5. Add the spices and pastes, then stir for a minute to coat. Add enough stock just cover the veggies. Place the cinnamon stick on top, bring to the boil. Cover and gently simmer over low heat for 20 minutes. Add the kale and cook for a further 8-10 minutes or so, until all vegetables are tender.
  6. Stir in the chopped coriander. Taste and adjust the seasoning to your liking. Discard the cinnamon stick.
  7. Serve warm with a squeeze of lime juice and coriander leaves scattered on top.