African Almond Stew Recipe

african almond stew recipe


• 3 tbsp olive oil
• 2 sweet potatoes, peeled and cut into medium chunks
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 onion , chopped
• 2 carrots , peeled and chopped
• 2 celery sticks, chopped
• 2 garlic cloves, crushed
• 1-2 tsp chilli powder (depending on how hot you like it)
• 1 tsp dried oregano
• 1 tbsp tomato purée
• 1 red pepper, cut into chunks
• 2 x 400g cans chopped tomatoes
• 400g can black beans, drained
• 400g can kidney beans , drained
• lime wedges, guacamole, coriander and rice to serve


• Heat oven to 200C/180C fan/gas 6.
• Put the sweet potato chunks in a roasting tin and drizzle over 1½ tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin.
• Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper then roast for 25 mins until cooked.
• Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery.
• Cook for 8-10 mins, stirring occasionally until soft then crush in the garlic and cook for 1 min more.
• Add the remaining dried spices and tomato puree. Give everything a good mix and cook for 1 min more.
• Add the red pepper, chopped tomatoes and 200ml of water. Bring the chilli to a boil then simmer for 20 mins.
• Tip in the beans and cook for another 10 mins before adding the sweet potato.
• Season to taste then serve with lime wedges, guac, rice and coriander. Make ahead and freeze for up to 3 months.