This is by far one of the easiest and wholesome dishes to make with whatever you have lying around the kitchen. Feel free to swap or drop ingredients to suit your needs! (The butter beans can be easily swapped for chickpeas and the veg can be changed according to what you have.)
Ingredients for 4
- Tbsp of oil
- 1 red onion, diced
- 2 clove garlic, minced
- 1 thumb sized piece of ginger, grated
- ½ tsp paprika
- ½ tsp of turmeric
- ½ tsp of cumin
- ½ tsp of garamasala
- 1 tsp chilli flakes or to taste
- 1 full sweet potato, chopped into bite size chunks
- 100g of mangetout
- 1 400g tin of butterbeans
- 1 400g tin of chopped tomatoes
- 1 400g tin of coconut milk
- 2 tbsp of soy sauce or tamari
Method
- Preheat your oven to 170°C. Place your chopped sweet potato on a lined baking tray with a drizzle of oil for 15 minutes.
- While the sweet potato is in the oven, add your oil to a pan on medium heat. When the pan Is hot, add your onion, garlic and ginger and sautee for 2 -3 minutes or until the onions start to brown. Next add in your 4 spices and stir for a continued 1 minute.
- Next add in your chopped tomatoes and coconut milk along with the soy sauce and chilli flakes. Bring to boil before adding in the sweet potato, mangetout and beans and simmer for 10 minutes or until the sweet potato is soft the whole way through.
- Serve with some brown/basmati rice or naan bread and enjoy!