Ingredients
- 2 medium sweet potatoes, peeled and chopped into 1 inch cubes
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red chili, finely chopped
- 1/2 tsp cayenne pepper , (Optional - for extra heat)
- 1/2 tsp ground cinnamon
- 1 tsp ground cumin
- 400 g tin of kidney beans, drained and rinsed
- 400 g tin of chopped tomatoes
- 2 large handfuls of kale
- Salt & pepper, , to taste
Instructions
- Heat olive oil in a large pan and add sweet potatoes, onions and garlic. Cook over medium heat for 5 minutes until vegetables are cooked.
- Stir in chili, chilli, cinnamon and cumin and cook for a few minutes.
- Add kidney beans and chopped tomatoes, stir well until the vegetables are well covered and leave well for 30-35 minutes. Add a little water if it is too thick.
- Add the turnips at the last minute. Do not let it boil for a long time, and leave it a little paint until you retain color and texture.
- Add salt and pepper and enjoy it!
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