Tag Archives: sweet potato

Black Eyed Beans Stew with Sweet Potato, Squash and Spinach

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Ingredients 

500g Black Eyed Beans soaked overnight and cooked till tender (usually around 1 hour)

1 Large Squash

1 Large Sweet Potato

1 Red Pepper chopped

500g Spinach

6 Onions thinly sliced

3 Cloves Garlic chopped coarsely

4cm Ginger Root

1 tsp Ground Coriander

1/2 tsp Ground Ginger

2 Bay Leaves

500ml Vegetable Stock

2 tsp Hot Chilli Oil

Sunflower Oil

1 Tin Tomatoes Polpa

Salt and Pepper

Method

Preheat oven to 180°c

Peel squash and sweet potato and cut into bite-sized chunks. In a baking tray mix with a little oil and season with salt and pepper, ground coriander and ground ginger. Bake for around 30 minutes, stirring once half way through, until they start to speckle with gold.

Meanwhile saute the onions, garlic, pepper, bay leaf and chili oil and grate the ginger. When it starts to get fragrant ( a couple of minutes) add the stock and simmer for 40 minutes. Add the tinned tomatoes cooking for a further 25 minutes.

Add the squash and sweet potato and simmer for 5 minutes.

Finally stir in the beans and the spinach, simmering until the spinach wilts and the flavours blend, around 10 minutes.

This is one of those dishes that taste even better the next day as the flavours blend so keep any leftovers.

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Winter Lentils with Sweet Potato and Courgette

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This hearty winter soup can be prepared in 20-30 minutes yet will warm you up from the inside. Let it rain!

Serves:  2                       Duration: 30 minutes

Ingredients:

1 Sweet   Potato

2 Marrows

1 potato

50g Red Lentils well rinsed

1 onion

1 Carrot

1 small Chili deseeded

1/2 tsp Curry Powder

1/2 tsp Ground Cumin

1 litre Chicken or Vegetable Stock

50g Cappellini Noodles broken in 3cm pieces

Method:

Gently fry the chopped onion and carrot in a knob of butter for four minutes until soft. Add the spices and fry for an additional minute to release their fragrance. Stir in potatoes and add the stock. Bring to a boil and add the marrows and the lentils.  Allow to simmer for 15 minutes. Add the noodles and cook for three more minutes. Rest for another five minutes to let the flavours mingle. The noodles and lentils will absorb most of the liquid making this a thick soup that goes down very easily on a winter’s night.

Enjoy!