Mexican Inspired Stew with Roasted Sweet Potatoes

This is another lovely example of including all of the 60:40 elements but with more Mexican flavours.

In this version I have used quinoa which is balanced for Kapha but it is a little too drying and heating for Vata/Pitta so you can substitute this with rice.

You will need

• 2 large onions, finely chopped.

• 2 cloves of crushed garlic

• 180g of black turtle beans (you can soak and pressure cook these yourself, or you can use tinned ones).

• 2 heads of broccoli chopped

• 50g of green beans (optional)

• 3 large sweet potatoes, chopped into thick circles, skin on.

• 2 tbsp of red pepper paste

• Juice of 1 lime

• 1 veggie stock cube

• 1 tsp of cumin powder

• ½ tsp of paprika

• Ghee

SWEET POTATO

1. Preheat the oven to 180 (gas mark 4). Place the sweet potatoes in a tray and toss them in some ghee, salt and pepper. Cook in the oven for about 30 minutes or until soft.

STEW

1. In a pot, melt the ghee and then add the onion and cook until soft and translucent.

2. Next add the garlic and cook for a further 2 minutes.

3. Add the red pepper paste, black turtle beans and green beans into the mixture and fry for about 5 minutes. Add the spices and stir well.

4. Mix the stock cube in about a pint of hot water and add this to the beans and bring to a boil.

5. Add the broccoli. Once the broccoli is cooked, the stew is ready. Finish by stirring in the lime juice.

6. Serve with cooked rice or quinoa.