Recipe: Delicious Veggie Sweet Potato and Bean Curry

Veggie Sweet Potato and Bean Curry. Add the coconut milk, tomatoes, sweet potatoes and stock, then bring to the boil over a high heat. Reduce the heat, cover and simmer gently for five minutes. Stir up a fragrant sweet potato curry for a satisfying family supper or student meal.

Veggie Sweet Potato and Bean Curry The easiest curry recipe ever! I used my slow cooker but it can also be made on the hob. Stir in sweet potato and add curry paste; cook and stir for a few minutes to coat vegetables in paste. You can cook Veggie Sweet Potato and Bean Curry using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Veggie Sweet Potato and Bean Curry

1. It's 2 of sweet potatoes.
2. It's 400 g of butter beans (in water).
3. It's 400 g of chickpeas (in water).
4. It's 400 g of mixed beans (in water).
5. You need 1 can of coconut milk.
6. It's 1 tsp of coconut oil.
7. You need 80 g of cashew nuts.
8. It's 2 tbsp of curry powder.
9. Prepare 250 g of passata.
10. You need of To serve: (optional).
11. Prepare of Rice.
12. It's of Naan bread.
13. Prepare of Mango chutney.

Serve your kidney bean and sweet potato chilli with whatever toppings you fancy. I've been on a bit of a vegan kick lately (I've not gone completely vegan, just trying to avoid always defaulting to cheese!), so I kept it simple with some sliced spring onions and fresh coriander (cilantro). Add chickpeas, tomatoes, coconut milk, and sweet potato. Add the garlic, red chilli, cumin and stir for a minute until fragrant.

Veggie Sweet Potato and Bean Curry step by step

1. Peel and chop the sweet potatoes into small chunks..
2. Smear the coconut oil on the bottom of the slow cooker (or melt in a pan if using the hob)..
3. Add all the ingredients to the slow cooker (yes it really is this easy!).
4. Stir to mix..
5. Put on slow cooker setting low and leave for 4-6hrs. (If cooking on the hob cook for 1 hour, stirring regularly to prevent it sticking to the pan). Serve with rice, naan bread and mango chutney!.

Add the cannellini beans with their liquid, and the tinned tomatoes. Stir, adding a splash of water to loosen, if needed. Stir in the sweet potatoes along with most of the coriander leaves. Season to taste and top with the rest of the coriander leaves. Serve over cooked rice with some guacamole on the side, if you like.