MIXED CHILLI AND BEAN CASSEROLE WITH KALE

Serves 4-6

2tbsp olive oil

2 red onions, finely chopped

1 large carrot, peeled and finely chopped

1 celery stick, finely chopped

2tsp cumin seeds

2 medium sweet potatoes, peeled and cubed

1tsp coriander seeds, crushed

1tsp chilli powder

2tsp chipotle paste

4 garlic cloves, chopped

2 x 400g tins of chopped tomatoes

600ml (1pt) vegetable stock

400g tin of kidney beans, drained and rinsed

400g tin of cannellini beans, drained and rinsed

400g tin of borlotti beans, drained and rinsed 200g (7oz) kale, stalks removed and discarded, leaves chopped Salt

Freshly ground black pepper

To serve

4-6tbsp thick Greek yoghurt A handful of coriander, chopped 1 chilli, chopped (optional)

In a large casserole dish or pan, heat the oil and add the red onions, carrot, celery and cumin seeds.

Sauté over a low heat for 10-15 minutes, until the vegetables are beginning to caramelise. Stir in the sweet potatoes, coriander seeds, chilli powder, chipotle paste and chopped garlic. Cook for 2 minutes, then pour in the tomatoes and cook for 5 minutes. Pour in the vegetable stock and simmer for 15 minutes. Add the beans and kale. Stir well and simmer for 10-15 minutes or until the sauce is reduced to a rich consistency.

Season with salt and black pepper to taste for a good balance of flavours. Serve topped with a spoonful of yoghurt, some chopped coriander and chilli, if using.