Vegetable stew

Serves 2-4

Prep 20mins

Cook 25mins

INGREDIENTS:

• 200g sweet potato, chopped into cubes or slices

• 2-3 coconut oil or any oil

• 1 tsp cumin seeds

• 1 red onion, peeled, sliced or chopped

• 1-2 gqrlic cloves, peeled, finely chopped

• 1 tomato, chopped or sliced

• 1/2 red pepper, desseeded and sliced

• 1/2 courgette, sliced into rounds

• 1,5 - 2 tsp salt

• 80g brown rice, cooked and drained

• 1x 400g tinned black beqns or kidney beans

• 1 tsp paprika

• 1/2 tsp ground coriander

• 1 tsbp yoghurt (coconut yoghurt for vegan version)

• 2-3 tsbp tamarind and date chutney

• a handful of fresh coriander leaves

To serve:

• yoghurt (coconut yoghurt for vegan version)

• tamarind and date chutney

• grilled halloumi slices (optional)

• fried, boiled or poached eggs (optional)

PREPARATION:

1. Start by boiling the sweet potato for around 10 minutes until a little soft, the strain off the water and set aside

2. In a large pan on a low to medium heat, melt the oil and add the cumin seeds. After a few minutes, when the cumin is slightly browned, stir in the onion, garlic, tomato, red pepper and courgette and 1/2 tsp of the salt. Mix well and let the vegetables cook for around 10 minutes before adding the cooked brown rice, black or red kidney beans (you can ither strain the liquid from the beans or add some of it), paprika, ground coriander, remaining salt, the yoghurt and tamarind and date chutney. Stir well and taste for salt and spices. Garnish with coriander leaves.

3. Serve with an extra dollop of yoghurt, and extra drizzle of tamarind and date chutney, grilled halloumi or an egg - whichever you choose.