Croissant with Chocolate

Sweet Potato & Kidney Bean Stew

Prep Time:

20 Minutes

Cook Time:

30 Minutes


4 Servings


  • 900g Sweet Potato, peeled and chopped 

  • 1 Red Capsicum, diced small 

  • 2 Cloves Garlic, crushed or chopped finely 

  • Pinch - 1/2 teaspoon Chilli Powder (depending how hot you like it) 

  • 1 heaped teaspoon Ground Cumin 

  • 1 teaspoon Ground Ginger 

  • 1 heaped tablespoon Peanut Butter 

  • 1 x 400g can Red Kidney Beans, drained and rinsed 

  • 450g Passata

  • 2 tablespoons Olive Oil 

  • Salt

  • 10g Coriander Leaves, to serve  


Step 1

Add olive oil to saucepan and set over low heat. Add garlic and cook for 40 secs on low heat, then add capsicum and continue to cook. Stirring occasionally for 3-4 minutes until the capsicum begins to soften slightly. 

Step 2

Add the chilli, cumin and ginger and cook, stirring for 40-60 seconds until aromatic. 

Step 3

Add the sweet potato and toss through to coat. Add the passata, peanut butter and 1 cup of water to the saucepan and bring to boil. Cover and reduce to low heat and simmer for 20 minutes. 

Step 4

Add the kidney beans to the saucepan and stir to combine. Cover the saucepan and continue to cook for further 10 minutes or until the sweet potato is very tender . 

Step 5

Spoon into serving bowls and top with fresh coriander leaves.