Sweet potato massaman curry
Whip up this plant-based Massaman curry – a fragrant Thai-inspired dish with creamy coconut, vegetables, […]
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Packed with plant-based goodness, our mixed bean chilli is a protein-rich, fibre-filled favourite. It’s served with spiced sweet potato wedges for added flavour and slow-release energy, helping young children stay fuelled and focused throughout the day.
Ingredients:
1 large onion, chopped
½ tsp garlic powder
400g sweet potatoes, peeled and cut into wedges
½ tsp paprika
½ tsp ground cumin
200g red kidney beans, drained
200g cannellini beans, drained
267ml tomato passata
300g chopped tomatoes
200g grated cheese (optional)
Directions:
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Fry the chopped onion and garlic until soft. Add the paprika and cumin and stir.
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Add the chopped tomatoes, passata and mixed beans and cook until the beans are soft and the sauce is thick.
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Bake the sweet potatoes in the oven with a little oil until soft.
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Serve the bean chilli, potato wedges and top with some grated cheese if desired.