Its turning colder each day and this recipe is not only great for using the leftovers in the fridge but is a vegan friendly option. Its a weekly staple on my menu.
80g Frozen Peas
200g of tinned chopped tomatoes
1 teaspoon of cumin
One packet of sliced chestnut mushrooms
210g Red kidney beans
300g – 320g Sweet potato
1 tablespoon of tomato purée (optional)
Preheat the oven to 200 degrees
Begin by steaming or roasting your sweet potato. In a separate saucepan pour in the rest of the ingredients (apart from the tinned tomato and tomato puree) with a little water or steam and allow to cook until soft.
Just before the sweet potato is cooked and the vegetables are cooked transfer into a saucepan with the tinned tomatoes, puree and the cumin. Bring to the boil and then allow to simmer.
Once the sweet potato is soft also, quickly add this to a food processor and blend until soft like mash.
Pour the cooked vegetables into a small oven proof dish and then top with the sweet potato mash.
If desired, sprinkle the top with a suitable amount of paprika to taste.
Then place the dish into the oven and bake for around 15 – 20 minutes.
Serve with extra vegetables on the side if you want or simple eat the dish as it is.