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
2 tablespoons Olive Oil
10g Coriander Leaves, to serve
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.
Add the chilli, cumin and ginger and cook, stirring for 40-60 seconds until aromatic.
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.
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 .
Spoon into serving bowls and top with fresh coriander leaves.