Ingredients

• • 1 large sweet potato peeled and chopped into cubes

• • 1 tbsp olive oil

• • 1 onion

• • 2 garlic cloves minced

• • 2 tbsp Sun Wah Chilli Oil with Peppercorns Buy Chilli Oil with Peppercorns

• • 1/2 tsp ground cinnamon

• • 1 tsp ground cumin

• • 1 tsp ground Turmeric

• • 1 x 400g tin kidney beans drained and rinsed

• • 1 x 400g tin chopped tomatoes

• • 3 large handfuls of kale

• • Fresh parsley

• Salt & pepper

Instructions

1. 1. 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.

1. 1. Stir in the chilli, cinnamon and cumin and cook for a further couple of minutes.

1. 1. 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.

1. At the last minute, add the kale. Don’t overcook it, just let it wilt slightly so it retains colour and texture. Season with salt and pepper and enjoy!

Credit: allasyummyfood.com