I'm presently returning to some old formulas and giving them a re-vamp with some new photographs and video directions so you may see some commonplace formulas restoring occasionally!
This formula I previously posted three years prior is as yet one of my staple top picks. It's simply SO natural to make and packs in so much flavor and nourishment.
The warmth in this vegan bean stew truly hits the spot. Simply seeing it improves me feel with every one of those warm, brilliant hues and welcoming textures.It's cheap, super-nutritious and even meat-sweethearts will appreciate this as the sweet potato is so flavourful, filling and fulfilling that they won't miss the meat.
Also try our recipe : VEGAN ROASTED RED PEPPER PASTA #pasta #vegetarian
- 2 medium sweet potatoes peeled and chopped into 1 inch cubes
- 1 tbsp olive oil
- 1 onion diced
- 2 garlic cloves minced
- 1 red chili finely chopped
- 1/2 tsp cayenne pepper (Optional - for extra heat)
- 1/2 tsp ground cinnamon
- 1 tsp ground cumin
- 400 g tin of kidney beans drained and rinsed
- 400 g tin of chopped tomatoes
- 2 large handfuls of kale
- Salt & pepper , to taste
INSTRUCTIONS :
- Heat the olive oil in a large saucepan and add the sweet potatoes, onion and garlic. Cook on a medium heat for 5 minutes until the veg has softened slightly.
- Stir in the chili, cayenne pepper, cinnamon and cumin and cook for a futher couple of minutes.
- Add the kidney beans and chopped tomatoes, stir to coat the vegetables thoroughly then simmer gently for 30-35 minutes. Add a little water if it becomes too thick.
- At the last minute, add the kale. Don't over cook it, just let it wilt slightly so it retains colour and texture.
- Season with salt and pepper and enjoy!
Source : bit.ly/2upv6Yq
Read more our recipe : CREAMY TOMATO AND SPINACH PASTA #tomato #vegetable
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