Woman & Home Feel Good You – September 2019

DIET RECIPES

Sweet potato,

coconut & greens

curry

Serves 4 • Takes 40 minutes

2 tbsp oil

1 large onion, diced

3 large garlic cloves, finely chopped

A chunky 5cm (2in) piece fresh ginger,

peeled and grated

12 red chillies, finely sliced

1 tbsp lemongrass paste

1½ tsp ground cumin

1½ tsp ground coriander

1½ tsp paprika

2-3 large sweet potatoes (about

900g/2lb total weight), peeled and

diced into 2cm (¾in) chunks

2 x 400g (14oz) cans coconut milk

300g (10oz/6–7 cups) oriental greens,

such as morning glory, or spinach leaves

A squeeze of lime juice

Sea salt

Jasmine rice, to serve

1 Heat the oil in a large saucepan over

medium-low heat. Add the onion and

sauté for 5 minutes. Add the garlic,

ginger, chilli, lemongrass paste and

dried spices and cook for a couple

of minutes more.

2 Add the sweet potato chunks to the

pan and stir them around to coat them in

the spices. Cook for a couple of minutes

before adding the cans of coconut milk.

3 Bring the liquid to a simmer and leave

to bubble away gently, uncovered, for

about 25 minutes until the sweet potato

is really tender. Give it a stir every now

and then to make sure nothing is

sticking to the base of the pan.

4 Once the potato is tender, stir in the

morning glory or spinach and cook for a

couple of minutes. Taste and season with

lime juice and salt, then serve with rice.

Sweet potato &

bean chilli tacos

Serve this in tacos with lettuce, cheese,

soured cream – whatever you fancy. It

makes quite a big pan, but freezes well.

Serves 4–6 • Takes 40 minutes

3 tbsp olive oil

1 large onion, diced

3 garlic cloves, finely chopped

1 red chilli, finely diced (de-seed if you

want it milder)

1 tsp ground cumin

2 tsp sweet smoked paprika

½ tsp ground cinnamon

½-1 tsp cayenne pepper

2 star anise

700g (1lb 8oz) sweet potatoes, peeled

and diced into 2cm (¾in) chunks

2 x 400g (14oz) cans chopped tomatoes

1 tbsp tomato purée (paste)

1 x 400g (14oz) can red kidney beans

1 x 400g (14oz) can black-eyed beans

2 jarred, roasted red peppers, drained,

rinsed and sliced

1 tbsp dark soft brown sugar sea salt

and freshly ground black pepper

1 Heat the oil in a large saucepan and

add the onion.

2 Sauté for about 5 minutes. Add the

garlic, red chilli, star anise and dried spice

and cook for another couple of minutes.

3 Add the sweet potatoes to the pan and

stir so they’re coated in the spiced oil.

Tip in a can of tomatoes, then fill the can

about one-third full with water, swill and

tip it into the pan. Do the same with the

second can, then stir in the tomato purée.

4 Bring the liquid to a simmer and cook

for about 20 minutes, uncovered, until

the sweet potato is very close to tender

and the sauce is thickened. Keep an

eye on it and stir frequently and if it

starts to catch, add a splash more water.

5 Pick out the two star anise and

discard, then add the beans, red peppers

and brown sugar to the pan. Stir in and

cook for a further 5 minutes until the

sweet potato is completely tender.

Taste and season with salt and pepper.

6 Serve the chilli with tacos and all the

trimmings and let people build their own. W

OR

DS

:^ LU

CY

GO

RN

AL

L.^ P

HO

TO

GR

AP

HY

:^ ©

FA

ITH

M

AS

ON

% Posh Potatoes

by Rebecca Woods

(£12.99, Quadrille)