- 1.25 kilograms sweet potatoes
- 260 grams spinach (young leaf)
- 400 grams chopped tomatoes
- 400 grams butter beans
- 4 garlic cloves (crushed)
- 2 onions (medium, finely chopped)
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 3 teaspoons smoked paprika
- 500 milliliters vegetable stock
- 2 lemons
- 1 bunch fresh coriander
harold f. 22 Oct 2018
As a pro chef, I could not resist a tweak, so I seared the onions, garlic and spices on high heat, then added the tomatoes plus a half cup of red wine and then cooked that down til it was almost jam. Then I added the stock and other ingredients. Also, I tripled the spice count (tablespoons not teaspoons) and used a bit more tomato too. The result was awesome. The tomato jam adds the bottom end, the bass note, that this tasty dish needed.
Nowell 28 Feb 2018
Next time I make it il add more of each spice. I feel they got lost. Otherwise still very yum and filling. I cooked the sweet potato for 14 mins and I'm happy with how they turned out- had bite to them but cooked through. I added the juice of the 2 lemons, glad I did. Served with a little cooked rice.
samantha borley 20 Apr 2016
Great veggie dish, even enjoyed by meat-loving partner. No tweaks made at the time, good to go as is.