Caribbean-style sweet potato stew
Servings: 8
Calories:
Recipe printed from www.easycheesyvegetarian.com
Ingredients
- 1 tbsp oil
- 1 onion diced
- 3 spring onions sliced
- 4 cloves garlic minced
- 2 mild red chillis finely chopped
- 1 large sweet potato mine weighed ~500g, peeled and cut into 1cm dice
- 400 g tin chopped tomatoes
- 500 ml vegetable stock
- 3 tbsp BBQ sauce jerk flavoured is perfect
- 1 very small cabbage or half a medium cabbage remove any tough stems, cut into strips
- 400 g tin blackeye beans 240g when drained, drained
- 400 g tin kidney beans 240g when drained, drained
- 200 ml coconut milk 1/2 a tin
- Salt
- Black pepper
- Brown rice to serve
Instructions
- Heat the oil in a large casserole dish, and add the chopped onion, spring onions, garlic, red chillis, and diced sweet potato. Cook everything over a medium heat for 5 minutes, stirring regularly, until the onion is almost soft.
- Pour in the chopped tomatoes, vegetable stock and BBQ sauce, mix well, and cover with a lid. Leave to simmer gently for 10 minutes.
- Add the chopped cabbage and the two tins of beans, as well as the coconut milk. Cover again, and simmer for a further 10 minutes.
- When the sweet potato is fully cooked and everything is piping hot, season to taste, and serve with brown rice.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.