Sweet Potato, Chickpea + Coconut Stew

  

2 medium sweet potatoes, diced

1 medium onion, diced

3 cloves of garlic, finely minced

Small piece of fresh ginger, fined chopped

1 tin of chickpeas, drained

1 tin of coconut milk

2 Tbsp tomato purée

1 veggie stock cube, crumbled

1/2 tsp mild curry powder

1/2 tsp garam masala 

Dash of water

Start by steaming the sweet potato until soft but not falling apart. Fry the onion, garlic and ginger in a little vegetable oil until soft.

Add the tomato purée, spices and stock cube to the onion mix with a dash of water until everything has combined. Pour in the coconut milk and stir well. 

Add the sweet potato and chickpeas, and let the stew bubble away for a few minutes while the flavours combine and the sauce thickens a little.

Serve with quinoa and greens, kale or spinach.

Linda McCartney on Tour 

  

I’m chuffed to bits with this charity shop find. I’ve been buying Linda McCartney vegan foods for years so it’s great to have this. Although it is a vegetarian recipe book with 200 meat-free dishes, 165 of them are marked as vegan, so most of them are dairy and egg free. The rest could probably easily be subbed with other ingredients. It was published in 1998.

Butter Bean Dip

  

This is great for putting in wraps or spreading on toast.

Ingredients 

1 tin of butter beans, drained and rinsed

1 garlic clove, crushed

1 Tbsp extra virgin olive oil

1/2 lemon, juiced

1/4-1/2 tsp red pepper flakes

Salt and pepper

Simply blend all ingredients and use. Enjoy!