Sweet potato chilli

2 sweet potatoes, peeled and sliced into 1cm rounds

2 courgettes, cut into 1cm cubes

1 onion, chopped

2 carrots, peeled and grated

2 sticks of celery, chopped

2 red peppers, chopped

1 garlic clove, crushed

1 small red chilli, chopped

1tsp cumin

1tsp cinnamon

700g jar passata

1tbsp sun-dried tomato paste

400g kidney beans

2tbsp fresh chopped coriander

olive oil

To serve: soured cream, guacamole, grated cheese

  • Pre-heat the oven to 200C/gas mark 6.

  • Place the potatoes in a roasting tin and drizzle with olive oil. Season well and then roast for 30 minutes.

  • Meanwhile, heat a tablespoon of olive oil in a frying pan and add the onion, peppers, courgettes, carrots and celery in a frying pan. Fry over a medium to high heat until the vegetables have softened and coloured slightly. Add the crushed garlic, chilli and cumin and cinnamon and fry for a further minute.

  • Remove the potatoes from the oven and add to the vegetables in the frying pan. Add in the sun-dried tomato paste and the passata. Half fill the passata bottle with water and add this too. Bring to the boil and then simmer for 30-40 minutes until the potatoes have softened.

  • Roughly mash the potatoes into the sauce and then add the tin of drained kidney beans. Return to the oven for a further 10 minutes.

  • Taste and adjust the seasoning and then serve with boiled rice, guacamole, soured cream and grated cheddar cheese. Garnish with the chopped coriander.

Katharine Eldridge