Black Bean, Kale and Sweet Potato Curry (VG) from Slimming Foodie Easy Meals Every Day

By Erin Brown
Related Categories: Cookbook Confidential

“A simple curry, full of filling black beans, nutritious kale and sweet potato. This is cheap to cook and perfect for making up in a big batch so you can freeze some and reheat it for lunches. If you want to bulk it up, then add chickpeas too. If you have some of the Indian 5-spice Blend made up (see page 225), then fry a teaspoon of it in with the other ground spices here for extra depth of flavour. You can serve this with rice, or eat it on its own as bowl food.” Pip Payne, author of The Slimming Foodie Easy Meals Every Day

Serves 2

Spray oil

1 red onion, chopped

2 garlic cloves, crushed

2cm (¾ inch) piece of fresh root ginger, peeled and finely grated

½ teaspoon chilli flakes

½ teaspoon ground coriander

½ teaspoon cumin seeds

½ teaspoon ground turmeric

1 sweet potato (about 250g / 9oz), chopped

400g (14oz) can of chopped tomatoes

400g (14oz) can of black beans, drained and rinsed

300ml (½ pint) almond milk

3 large handfuls of kale, coarse stalks removed

½ teaspoon coarse ground salt

Spray a sauté pan, which has a lid, with oil and place over a medium heat. Fry the onion for 5 minutes, then add the garlic and ginger and stir-fry for another minute.

Add all the spices, mix in, then stir in the sweet potato.

Tip in the chopped tomatoes, black beans, almond milk, kale and salt, cover and simmer gently for 25 minutes. Remove the lid for the last 10 minutes of cooking and give the curry a stir.