Sweet Potato & Black Bean Stew

 gluten free, vegan, dairy free, egg free, sugar free

                  Prep Time: 10 minutes                 Cook Time: half-hour                  Total Time: 40 minutes

                                                                        Servings: 4 people

Ingredients

• 2 tbsp olive oil/coconut oil
• 2 large garlic cloves, crushed
• 1/2 large purple onion , diced
• 1/2 tsp ground coriander
• 1 heaped tsp turmeric
• 1/2 tsp cayenne pepper
• 1 pinch chilli flakes
• 1/2 tsp paprika
• 2 large sweet potatoes(roughly 800g), peeled and chopped into small cubes
• 1 tbsp tomato puree
• 2x 400g cans tomatoes
• 2x 400g cans black beans, drained and rinsed
• 400 ml veg stock
• 2-3 handfuls fresh spinach or kale
• salt & pepper

Instructions

1. Firstly peel and chop the sweet potatoes into small cubes and dice the purple onion
2. Heat an outsized pot on a medium heat with vegetable oil , garlic, onion with a pinch of salt & pepper and fry for a few minutes
3. Add all the spices and blend together before adding the sweet potato along side a pinch of salt and pepper. Fry together for a few minutes ensuring to stir
4. Add the tinned tomatoes, tomato puree, black beans, veg stock and a pinch of pepper and blend together
5. Bring to a boil then reduce to a coffee heat placing the lid on the pan for 20-25 minutes (until your required consistency, i prefer mine fairly thick)
6. Add the spinach and stir through, allowing it to wilt before beginning the warmth

Notes

Try serving it with a side of quinoa or rice .

You can refrigerate this during a sealed container for 2-3 days. it's also suitable for freezing so you've got a fast and healthy meal another day.