Ingredients
3 Carrots, chopped into bite-sized cubes
2 Yellow peppers, deseeded and cut into bite-sized stripes
2 Sweet potatoes, chopped into bite-sized cubes
2 tbsp Coconut oil
1 White onion, chopped
2 tsp Ground cumin
2 tsp Smoked paprika
1 Red chilli, deseeded and finely chopped
1 tsp Dried oregano
2 cloves Garlic, crushed
2 x 400g cans Chopped tomatoes
2 x 400g Kidney beans, rinsed and drained
250ml Vegetable stock
2 tbsp Fresh coriander, chopped, to serve
Directions
Heat the coconut oil in a large pot, then throw in the onion, garlic, cumin, smoked paprika, chilli, oregano and a pinch of salt.
Cook for about 6 minutes until the onion has browned, adding a little water if it gets too dry. Add the carrots, peppers and sweet potatoes. Pour over the tomatoes, beans and stock, and add another pinch of salt.
Turn down the heat and simmer for 1 hour with the lid on. Top with fresh coriander to serve. I serve it with some rice aside.
