Sweet potato, bean and kale stew
Sweet potatoes are a kitchen staple of ours. Full of awesome antioxidants, vitamins and minerals, we add the super spud to just about everything – soups, stews, curries, porridge, pancakes, baged treats…
Cooked with beans and any other veggies we can get our hands on, this warming winter stew makes a great lunch or dinner by itself or as a side dish to a salmon steak or chicken breast.
Serves: 2 as a main, or 4 as a side dish
You will need:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 large carrot, peeled and chopped
- 1 stick celery, chopped
- 1 red pepper, deseeded and chopped
- 1 large sweet potato, peeled and chopped
- 2 handfuls of kale
- 1 tsp paprika
- 1 can butter beans (or other white bean), drained and rinsed
- 1 can chopped tomatoes
- 100ml vegetable stock
Method:
- Heat the olive oil in a saucepan and sauté the onion until soft. Add the garlic, carrot, celery, pepper, sweet potato, kale and paprika and sauté for a further 2-3 mins.
- Add the beans, tomatoes and stock and bring to the boil. Simmer for about 20 mins with the lid on until the stew has thickened and the veg have softened.
- Season to taste with salt and pepper.
NOTES
Simply double up on the ingredients to make a bigger batch.
