Ital stew

• Sweet potatoes600 g
• Red kidney beans (tin)1 tin
• Coconut milk (tin)1 tin
• Carrots200 g
• Baby spinach150 g
• Brown onions150 g
• Basmati rice300 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, dried mixed herbs, mild curry powder. Missing any? You can add them to your shop on the shopping list.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Chop the onion. Heat a tablespoon of oil in a large pan over a medium heat and cook the onion for 5 minutes with a teaspoon of dried thyme or mixed herbs and a pinch of curry powder.150 g brown onions
2. Peel the sweet potatoes and carrots and cut into 2 cm chunks. Add to the pan with the coconut milk and 300 ml of water. Bring to the boil.600 g sweet potatoes1 tin coconut milk200 g carrots
3. Turn down and simmer for 20 minutes until the vegetables are soft. Meanwhile, cook the rice following the pack instructions. Add the drained kidney beans and the spinach to the stew and cook for 3 minutes more. Season with salt and pepper.1 tin red kidney beans150 g baby spinach300 g basmati rice
4. Serve the stew over the rice.

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