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Spicy sweet potatoes with red beans & coriander raita
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2 sweet potatoes, each about 200g, scrubbed
2 tsp olive oil
1 tsp cumin seeds
1 red onion, chopped
395g can essential Waitrose Red Kidney Beans In Chilli Sauce
28g pack coriander, finely chopped
8 cherry tomatoes, quartered
1 tsp red or white wine vinegar
1 small clove garlic, finely chopped
50g coconut yogurt alternative
1. Preheat the oven to 220°C, gas mark 7. Cut each sweet potato into 3 chunky pieces. Brush lightly on both sides with half the olive oil and place, cut-side up in a roasting tin. Sprinkle with the cumin and a little black pepper. Bake in the oven for 30 minutes until tender.
2. Meanwhile, heat the remaining oil in a pan and fry the onion for 5 minutes until softened and lightly browned. Stir in the beans and sauce, and 1 tbsp of the coriander. Cook gently for 4-5 minutes. Add the tomatoes and vinegar and cook for 2 minutes.
3. Stir the remaining coriander, garlic and a little black pepper into the yogurt. Transfer the sweet potatoes to serving plates and top with the bean sauce. Serve with the coriander raita.
Cook’s tip Reduce waste and use the coriander stalks as well as the leaves in this recipe. The stalks also work well added to soups, stews and curries.
Typical values per serving:
Rich in vitamin A.