Prep time
Cook time
Total time
Cuisine: Vegetarian
Serves: 6
  • 2 Tbs Sunflower Oil
  • 1 Medium Sweet Potato
  • 3 Medium Carrots
  • 1 Large Onion
  • 1 Stick Celery
  • 4 Cloves Garlic
  • 1 Tbs Paprika
  • 2 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Mild Chilli Powder
  • 2 tins Chopped Tomatoes
  • 1 Tbs Tomato Puree
  • 1 tin Aduki Beans
  • 1 tin Black Beans
  1. Peel and roughly chop the vegetables into large pieces. Put in a food processor with the peeled garlic and pulse until finely chopped.
  2. Heat the oil in a large pan and tip in the vegetables. Cook until soft and reduced, about 10-15 minutes.
  3. Add the spices, stir and cook for a couple of minutes then add the tomatoes, puree and drained beans. Stir until bubbling, reduce the heat to a gentle simmer, partly cover and cook, stirring occasionally for about 45 minutes. Add a little more water if it becomes too dry. Season with salt to taste.
  4. Serve with a yoghurt or creme fraiche dressing and fresh coriander.
Recipe by The Eating Tree at