Sweet Potato & Kidney Bean Curry

Ingredients

• 1 tbsp vegetable oil
• 1 onion, diced
• 3 cloves garlic, crushed
• 1 tbsp curry powder
• 1 tsp ground cumin
• 2 medium sweet potatoes, peeled and diced
• 1 x 400g tin kidney beans, drained
• 1 x 400g tin chopped tomatoes
• 200ml vegetable stock
• Salt and pepper, to taste

Method

1. Heat the oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft.
2. Stir in the garlic, curry powder, and cumin and cook for 1 minute until fragrant.
3. Add the sweet potatoes, kidney beans, chopped tomatoes, and stock. Stir well and bring to a simmer.
4. Cover and cook for 20-22 minutes, stirring occasionally, until the sweet potato is tender and the sauce has thickened.
5. Season with salt and pepper before serving.