Sweet Potato, Spinach & Butter Bean Stew [vegan] [gluten free]

• Produce

  • 2 tsp Coriander, ground
  • 1 large bunch Coriander, fresh
  • 4 Garlic cloves
  • 1 Lemons, Juice of
  • 2 Onions, medium
  • 1 1/4 kg Sweet potatoes
  • 260 g Young leaf spinach

• Canned Goods

  • 500 ml Vegetable stock

• Baking & Spices

  • 3 tsp Paprika, smoked
  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Other

  • 2 x 400g can butter beans

Found on theflexitarian.co.uk

Description

Ingredients

• 1.25 kg sweet potatoes
• 260g young leaf spinach
• 4 x 400g can chopped tomatoes
• 2 x 400g can butter beans
• 4 garlic cloves (crushed)
• 2 medium onions (finely chopped)
• 2 Tbsp olive oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 3 tsp smoked paprika
• 500ml vegetable stock
• juice of 1 to 2 lemons
• large bunch of fresh coriander
• salt & pepper

Directions

• Peel sweet potatoes and cut in 1cm dice (0.40 inch).Heat olive oil in a large casserole pan.Add finely chopped onion, crushed garlic, ground cumin, ground coriander and smoked paprika. Cook until onion is soft.Add diced sweet potatoes, chopped tomatoes and stock.Bring to the boil, then cook half covered until sweet potatoes are tender (they should still have a bite).Stir in spinach. Cook for 2 minutes. Add rinsed and drained butter beans. Cook for another 2 minutes to warm them through. Season to taste with lemon juice, salt & pepper.Serve with plenty of chopped fresh coriander leaves sprinkled over.