This is such a great dinner recipe because it is so easy and has very few ingredients – perfect for cooking on a budget and when there isn’t masses of time. It is one of my go-to recipes at Uni.
This is one of those one-pot-wonder recipes that I love. Throw everything in the pan and just leave it for half an hour and there you go! Even better, this dish is high in plant protein from the kidney beans, which have 24g of protein per 100g.
You can add as much spice as you want, depending on your own taste preferences. I tend to go for flavour over heat, so I go light on the paprika and curry powder. This dish is perfect as it is with a little dollop of yoghurt and some avocado, or you can have it with quinoa, rice, or some green veggies. The beauty is in its versatility – something to satisfy all appetites.
- 1 tbsp coconut oil
- 1 red onion, sliced
- 3 cloves of garlic, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp curry powder
- 1 large Sweet potato (about 200g)
- 1/2 a Butternut Squash (about 300g)
- 1 x tin of red kidney beans, washed and drained
- 1 x tin of chopped tomatoes
- 2 tbsp tomato paste
- Salt and Pepper
- Slice the onion and garlic and gently fry on a low heat in the coconut oil until soft.
- Add the spices to the onion and garlic, plus 2 tbsp of water to prevent it from sticking.
- Peel and chop the sweet potato and squash into small cubes and add this to the frying pan, along with the tomatoes, kidney beans, tomato paste, salt and pepper.
- Add about 400ml of water to the pan and bring to the boil. Cook for 30 minutes, stirring occasionally. You may need to add a little more water as it cooks.
- Check that the sweet potato is soft, as this takes the longest to cook. Season again if necessary.
- Serve with yoghurt and sliced avocado, or a good green salad and some grains.
Any leftovers can be kept in the fridge for up to 3 days.