Dinner recipe
A mild vegan dinner stew with black beans, sweet potato, coconut milk, peppers, spinach, lime, coriander, and rice.
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Ingredients
wide saucepan, saucepan with lid, knife, chopping board, grater
Method
Peel and dice the sweet potatoes into 2cm chunks, slice the peppers, chop the onion, grate the garlic, drain and rinse the black beans, chop the coriander, and zest and juice the lime.
Tip the rice into a saucepan with 600ml water and a pinch of salt. Bring to the boil, cover, reduce the heat to low, and cook for 10 to 12 minutes until the water is absorbed, then rest off the heat.
Heat 1 tablespoon olive oil in a wide saucepan over a medium heat. Cook the onion, peppers, and sweet potatoes with a pinch of salt for 6 minutes until the onion softens.
Stir in the garlic, cumin, smoked paprika, and black pepper for 1 minute. Add the coconut milk, black beans, and 150ml water, then simmer for 14 to 16 minutes until the sweet potato is soft at the edges.
Fold in the spinach for 1 to 2 minutes until wilted. Squeeze in half the lime juice and taste, adding a little more salt or lime if needed.
Fluff the rice with the lime zest and half the coriander. Spoon into bowls, top with the stew, and scatter over the remaining coriander.
