VEGAN SPICY BEAN HOTPOT
Warming, healthy and plenty for leftovers. This is a great way of getting plant based protein and fibre into your diet.
2 Sweet potatoes, peeled and cut into chunks
2 courgettes, cut into 1 inch chunks
2 onions, halved and sliced
2 Garlic cloves, crushed
1 tsp Hot chilli powder
1 tsp Ground cumin
1/2 tsp Smoked paprika
400 g Tin of chopped tomatoes
2 tbsp Tomato purée
2 Bay leaves
400 g Can red kidney beans, drained and rinsed
400 g Can cannellini beans, drained and rinsed
1 tbsp Cornflour, mixed to a paste with 1 tbsp cold water
Season of salt & pepper
400-500g Potatoes (Maris piper) peeled and thinly sliced
Salt, pepper and dried oregano for seasoning
You’ll need shallow ovenproof dish, to bake the hotpot in.
Preheat your oven to 200’
Heat the oil in a large non-stick saucepan gently fry the onions for, stirring often.
Add the garlic, chilli powder, cumin and paprika. Cook for 1 minute, stirring.
Add the tomatoes into the pan, refill the can with water and add this to the pan. Stir in the tomato purée, bay leaves and sweet potatoes. Bring to the boil and cook for 15 minutes.
Next stir in the beans and courgettes and bring the mixture back to a simmer. Cook for a further 3 minutes, stirring. Add the cornflour paste and stir until the sauce has thickened. Season to taste with salt and pepper.
In a bowl mix your slices potatoes with oil, salt, pepper and oregano.
Add your vegetable mixture into your ovenproof dish and top with overlapping slices of potato.
Bake for about 35 minutes until the potatoes are tender and lightly browned and the filling is bubbling.