Spiced Sweet Potato Stew

Spiced Sweet Potato Stew | Don’t Milk It

This stew is perfectly spiced and is even great reheated the next day. Serve warm with bulgar wheat or brown rice.

Spiced Sweet Potato Stew | Don’t Milk It

Spiced Sweet Potato Stew

Makes: 4 servings
Prep time: 10 mins
Cooking time: 30 mins
Storage: Can be stored in the fridge, in an airtight container, for a few days.
Freeze: Soups and stews always freeze well, store for a few months.

  • 2 tsp Olive Oil
  • 1 Red Bell Pepper, deseeded and cut into small chunks
  • 1/2 tsp Crushed Chilli Flakes
  • 1/2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1 tsp Dried Mixed Herbs
  • 1 tsp Brown Sugar
  • 300g Sweet Potato, cut into cubes (300g after it has been topped and tailed)
  • 400g Passata
  • 250ml Vegetable Stock
  • 2 tsp Tomato Puree
  • 1 Tbsp Tahini
  • 400g Kidney Beans, drained and rinsed
  • Salt and Pepper to taste

In a large saucepan heat the oil on a medium heat.

Place the chopped peppers in the saucepan and cook until soft.

Add chillies, cinnamon, ginger, mixed herbs to the pan and cook until fragrant (about a minute).

Add sugar, sweet potato, passata, stock, tomato puree, tahini and stir until well mixed.

Cover and slowly bring to the boil.

Reduce heat to a simmer and cook until the sweet potato is tender. (about 20 mins)

Pour beans into the pan and cook, uncovered, for 10 mins.

Add salt and pepper and serve warm by itself or with bulgar wheat.

Spiced Sweet Potato Stew | Don’t Milk It

Spiced Sweet Potato Stew | Don’t Milk It

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