This stew is everything I want on a cold evening: hearty, full of flavour and so easy to make. The sweetness of the tomatoes and sweet potato meets the earthy richness of black beans, lifted by cumin, ginger and a gentle kick of chilli. A squeeze of lime, a swirl of coconut yoghurt and a spoonful of miso bring it all together, creating a perfectly balanced bowl that’s creamy, tangy and deeply satisfying.
Serves 4
Ingredients
1 tablespoon olive oil
1 red onion, peeled and finely chopped
2 teaspoons cumin seeds
1 pinch of dried red chilli flakes
4 cloves garlic, peeled and grated
1 × 1cm piece ginger (about 5g), peeled and grated
2 tablespoons tomato purée
1 × 400g tin cherry tomatoes
600ml vegetable stock
2 × 400g tins black beans, drained
2 sweet potatoes (about 300–350g), peeled and cut into 1cm cubes
juice of 1 lime
1 tablespoon brown rice miso paste
4 tablespoons coconut yoghurt
sea salt and black pepper
To serve (optional):
4 servings of cooked rice
1 avocado, finely sliced
1 handful of coriander leaves
1 dollop of coconut yoghurt
Method
Place a large frying pan over medium heat and add the olive oil. Once warm, add the onion and cook for 8–10 minutes until soft.
Add the cumin seeds, chilli flakes, garlic, ginger and tomato purée, and cook for 1–2 minutes until fragrant.
Pour in the cherry tomatoes, vegetable stock, black beans and sweet potato; stir and cover with a lid. Simmer for 35–40 minutes, until the sweet potato is soft.
Add the lime juice, miso and yoghurt, and season to taste. Spoon into bowls and serve with rice, avocado, a dollop of coconut yoghurt and a sprinkle of coriander.
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