Sweet Potato & Veg­etable Chilli

No. 1 Magazine - - SCOTLAND’S NO.1 FOR LIFE & STYLE -

SERVES 4 IN­GRE­DI­ENTS:

• 2 ta­ble­spoons olive oil

• 1 onion, finely chopped

• Half a cel­ery stalk, finely chopped

• 1 tea­spoon lazy red chilli

• 1 tea­spoon lazy gar­lic

• 150g sweet potato, diced into 1cm pieces

• 1 ta­ble­spoon to­mato purée

• 2x400g tins chopped toma­toes

• 70g frozen sweet­corn

• ½ tea­spoon ground cin­na­mon

• ½ tea­spoon ground co­rian­der

• ½ tea­spoon ground cumin

• 150ml fresh veg­etable stock

• 40g low-fat Greek yo­gurt and freshly chopped co­rian­der leaves, to serve

METHOD:

Heat the oil in a saucepan on the hob over a medium heat. Sauté the onion, cel­ery and chilli un­til start­ing to soften. After 5 min­utes or so add the gar­lic fol­lowed by the sweet potato. Add the to­mato purée and stir well. Cook for 2 min­utes be­fore ad­ding the tinned toma­toes, sweet­corn, spices and stock to the saucepan. Bring to the boil and then sim­mer on the low­est heat set­ting for around an hour, stir­ring well ev­ery fif­teen min­utes. Sea­son to taste. Serve topped with a spoon­ful of the yo­ghurt and a sprin­kle of fresh co­rian­der.

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