This is really yummy, it has a really nice tomatoey taste but the mint makes it taste a bit more interesting. It’s a hearty and filling dish and you feel like you’re getting a lot of nutrients from all the goodness. I also like the texture that the mushrooms bring to the dish and that it’s not too spicy.
This recipe is wheat free, gluten free, sugar free and dairy free and is suitable for vegetarians, vegans and those following a detox. This dish is from Carol Vorderman’s “Detox Recipes”. The sweet potatoes are an excellent source of betacarotene, vitamin C and E which all combined fight harmful free radicals. The butter beans provide protein, iron and fibre.
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 1/2 teaspoons medium curry paste
- 400g tinned chopped tomatoes
- 85g button mushrooms, halved
- 420g tinned butter beans, drained
- 1 tablespoon each of chopped fresh coriander and mint
Cook the sweet potatoes in boiling water for 5 minutes until they are just soft but firm and then drain. Heat the olive oil in a large pan. Add the onion and garlic and fry for 5 minutes.
Add the curry paste and cook, stirring continuously for a minute. Add the tomatoes, mushrooms, chickpeas and the sweet potatoes. Bring to the boil then simmer for 10 minutes.
Just before serving stir in the chopped fresh herbs.