Ingredients :
- 300 g sweet potato
- 1 small red pepper
- 2 garlic cloves crushed
- 1 x 400g tin chopped tomatoes
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 x 400g can of black beans drained and rinsed
- 100 g bag of spinach
- Coconut yoghurt
Method :
- Peel sweet potato and chop in to 2cm pieces
- Chop red pepper into pieces of the same size discarding seeds
- Place the sweet potatoes and red pepper into a large saucepan with the canned tomatoes and 600 mils of boiling water, and bring to the boil
- As it boils, add the garlic, chilli powder, cumin, coriander salt and pepper. Reduce the heat to a simmer, put the lid on the pan and let it cook for around an hour stirring now and then
- Add the black beans to the stew with the spinach and yoghurt and stir until the spinach has wilted. Delicious served with pitta bread or mashed avocado.
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