Kale & sweet potato chilli
Man flu appears to be catching and I can feel myself succumbing even as I slurp down another glass of *cough* medicinal red wine. The old adage is true and 'feed a cold, starve a fever' is forefront in my mind as I run yet another errand for the Patient (he's now moved down to the sofa). We need something spicy, something soothing, something nutritious, something virus busting and most importantly something easy. Searching the net for a little inspiration I came across this by Jamie Oliver but I'm missing several key ingredients. What can I knock up from what we have in the fridge and larder? This, as it turns out, a super easy, thrifty and healthy warming bowl of comfort. I served this with some simple brown rice and a rough guacamole (using up leftover avocados hanging around in the fridge) with a squeeze of lime, some spring onions and a little chopped red chilli.
Kale and sweet potato chilli
2 tbsp olive oil
2 sweet potatoes, peeled and cut into chunks
1/2 tsp cinnamon
1 tsp cumin seeds
1/2 tsp cayenne pepper
salt
1 onion, chopped
2 cloves garlic, chopped
1 stick of celery, chopped
2 tsp chipotle paste*
large pinch of smoked paprika
1 tin tomatoes
1 tin kidney beans, drained and rinsed
1 tsp tomato puree
1 tsp agave nectar
large handful of cavolo nero or other kale, finely sliced
Preheat the oven 180℃. Drizzle the sweet potato chunks with 1 tbsp of the olive oil and toss the baking dish to cover them in oil. Sprinkle over the cayenne, cinnamon and cumin seeds plus a little salt. Place the dish in the oven and roast until the potato is soft, about 30 minutes. Meanwhile, sweat the onion and celery in the remaining oil until soft, then add the garlic and cook for another minute. Add the chipotle paste, smoked paprika and stir to combine. Add the drained beans, the tinned tomatoes and rinse out the tin of tomatoes, adding the liquid to the pan. Stir in the tomato puree and agave nectar and simmer on a low heat until the mixture has reduced a little or until the potatoes are done. Add the kale for the final few minutes and stir in. Add the sweet potatoes just before serving and try not to break them up too much if they are very soft. Serve with rice, guacamole, bread or just a spoon.
*I have a ridiculously well stocked spice rack and make my own paste from soaked dried chipotle chillies but Tesco sells a lovely ready made paste that already includes smoked paprika.
Kale and sweet potato chilli
2 tbsp olive oil
2 sweet potatoes, peeled and cut into chunks
1/2 tsp cinnamon
1 tsp cumin seeds
1/2 tsp cayenne pepper
salt
1 onion, chopped
2 cloves garlic, chopped
1 stick of celery, chopped
2 tsp chipotle paste*
large pinch of smoked paprika
1 tin tomatoes
1 tin kidney beans, drained and rinsed
1 tsp tomato puree
1 tsp agave nectar
large handful of cavolo nero or other kale, finely sliced
Preheat the oven 180℃. Drizzle the sweet potato chunks with 1 tbsp of the olive oil and toss the baking dish to cover them in oil. Sprinkle over the cayenne, cinnamon and cumin seeds plus a little salt. Place the dish in the oven and roast until the potato is soft, about 30 minutes. Meanwhile, sweat the onion and celery in the remaining oil until soft, then add the garlic and cook for another minute. Add the chipotle paste, smoked paprika and stir to combine. Add the drained beans, the tinned tomatoes and rinse out the tin of tomatoes, adding the liquid to the pan. Stir in the tomato puree and agave nectar and simmer on a low heat until the mixture has reduced a little or until the potatoes are done. Add the kale for the final few minutes and stir in. Add the sweet potatoes just before serving and try not to break them up too much if they are very soft. Serve with rice, guacamole, bread or just a spoon.
*I have a ridiculously well stocked spice rack and make my own paste from soaked dried chipotle chillies but Tesco sells a lovely ready made paste that already includes smoked paprika.
Comments
Post a Comment