Time Taken:

1 hour

Portions:

4

Ingredients:

3-4 sweet potatoes

1 onion

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

1 courgette

300g drained sweetcorn

2 tins of kidney beans

Salt and pepper

Topping - grated cheddar cheese/sour cream/fresh coriander leaves

Method:

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!