Stranger Foods

Red kidney bean & sweet potato stew with yogurt & hot mint oil

Serves 4-6 | Prep 10 mins | Cook 50 mins

The yogurt in this vegetarian stew is a perfect, cooling contrast, and the hot mint oil – a very Persian addition we call nana daagh – finishes the dish incredibly well. You can serve this with rice or bread, and leftovers make an excellent brunch dish with poached eggs.

Source: Simply

Ingredients

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Imperial

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vegetable oil, for frying
1 large onion, diced
4 fat cloves garlic, thinly sliced
2 tsp cumin seeds
1 tsp ground cinnamon
1 tsp ground turmeric
1 tsp chilli flakes
690 g passata
500 g sweet potato, peeled and cut into 1 cm chunks
1x 400 g can red kidney beans, drained
1 small packet flat leaf parsley, roughly chopped
1 tbsp dried mint
150 g Greek yogurt
Maldon sea salt flakes and black pepper, freshly ground

Instructions

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Place a large saucepan over a medium heat and pour in enough oil to coat the base of the pan. Add the onion and cook for a few minutes until it begins to turn translucent, then add the garlic, stirring to ensure it doesn’t burn. Continue cooking until both have softened, without browning. Add the spices and coat the onion mixture in them, then cook, stirring, for a minute or so. Season generously with salt and with pepper to taste, then stir in the passata. Reduce the heat to low and simmer gently, uncovered, for about .
Stir the sweet potato into the stew and cook for a further or so until the sweet potato is tender, then add the beans and most of the parsley and heat through.
Place a separate pan over a medium heat, add the dried mint and 1 tablespoon of vegetable oil and heat the mint for a few minutes, without letting it burn. Remove the pan from the heat.
Transfer the stew to bowls, add dollops of the yogurt around the dish and scatter over the remaining parsley, then pour over the hot mint oil and serve immediately.

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