Sweet Potato Stew

Serves 2

This recipe for sweet potato stew is both yummy, and easy to make. It takes around 30 minutes. Perfect dinner for chilly autumn and  cold winter nights.

2 small sweet potatoes

1 clove garlic

2 tbsp tomato purée

2 tbsp olive oil

400ml diced canned tomatoes

200ml coconut cream (make sure it’s cream, not milk)

1 tbsp vegetable stock powder

1 tsp chili flakes

1 tsp turmeric

Sea salt

2 handfuls of fresh baby spinach

Peel and chop the sweet potatoes into medium sized chunks. Finely grate the garlic. In a saucepan, fry the garlic and the sweet potato chunks in the olive oil on low heat, for about 5-6 minutes. Add the tomato purée and fry for another 1-2 minutes. Add the canned tomatoes, the coconut cream and the stock powder, and let the stew simmer on low heat for about 20 minutes until the potato chunks are soft (but not falling apart). Add the beluga lentils and the spices, let it simmer for a minute. Lastly, add the fresh spinach, blend well and serve immediately!