- 1kg sweet potatoes
- 1 celery stick
- 3 garlic cloves
- 1 chilli (optional)
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 2 x 400g tins of red kidney beans
- 1 vegetable stock cube
- 400g chopped tomatoes
- 2 tbsp olive, sunflower or coconut oil
- 800ml boiling water
- Sea salt
- Freshly ground pepper
- Vegetable peeler
- Large pan with a lid
- Measuring jug
- 1.
Fill and boil your kettle. Peel and chop the sweet potatoes into rough 2cm chunks. Trim the dry ends off the celery and finely slice it.
- 2.
Peel and grate or crush the garlic. Halve the chilli, if using it (see our tip for adding more or less heat to this dish) and scrape out the pith and seeds if you prefer a less spicy meal. Finely chop the chilli.
- 3.
Warm a large pan on a medium heat for 2 mins. Add 2 tbsp oil, along with the garlic and chilli. Sizzle for 15 secs, then add 1 tsp ground coriander and 2 tsp each ground cumin and smoked paprika. Cook and stir for 1 min. Add the sweet potatoes, celery and the kidney beans with the liquid from their tins. Crumble in the stock cube and top up with 800ml hot water from the kettle. Pour in the tin of chopped tomatoes.
- 4.
Season with a pinch of salt and pepper, stir then over and bring to the boil. Turn the heat down and simmer for 20 mins, stirring now and then, till the sweet potatoes are tender.
- 5.
Taste the hot pot and add a little more salt or pepper if you think it needs it. Ladle it into warm bowls and serve straight away.
- Tip
Keep & Eat
Any leftovers can be stored in the fridge for up to 3 days, or frozen for up to 3 months. Divide the hot pot into portions, cool completely then seal and chill or freeze. Defrost thoroughly before reheating, and make sure it’s piping hot all the way through before serving. - Tip
Pump up the volume
This hot pot is a hearty meal in and of itself, but you can make it go further by serving it with fluffy basmati rice or crusty bread on the side. To add a little richness and balance out the spiciness, top each bowlful with a dollop of dairy-free yogurt. - Tip
Feeling hot, hot, hot
This hot pot is made with fresh chilli and smoked paprika, both of which add plenty of spice to the mix. If you prefer a milder meal, leave out the chill and keep in the paprika for its smoky flavour and mellow heat. For medium heat, scrape the seeds and white pith out of the chilli – that’s where most of the heat is hiding, but you’ll still get a bit of chilli kick. For a full blast of heat, leave the seeds and pith in the chilli when chopping it.