Spicy Beans & Sweet Potato
3-4 sweet potatoes
3 garlic cloves, crushed
3 Tsp ground cumin
2 Tsp ground coriander (optional)
1 Tsp hot chilli powder
1 and a half a tin of chopped tomatoes
500ml boiling water
1 vegetable stock cube
300g drained sweetcorn
2 tins of kidney beans
Salt and pepper
Topping - grated cheddar cheese/sour cream/fresh coriander leaves
Preheat oven to 210°C. Place the sweet potatoes on a baking tray (total around 50 minutes baking). Cut them in half if they are thicker than 7cm.
Peel and dice the onion. On a low heat, fry the onion and garlic until soft.
Add the spices and stir quickly for 1 minute.
Add the chopped tomatoes and stock. Simmer on a low heat.
Dice the courgette. Add the courgette, sweetorn, kidney beans and salt and pepper. Simmer on a low heat, partly covered for 20 minutes.
When the sweet potatoes are soft (test with a sharp knife), remove from the oven.
Cut the sweet potatoes into serving-sized pieces and sprinkle with salt and pepper. Add desired toppings to the spicy beans and enjoy!