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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat coconut oil in a pot over medium heat. Add onion and garlic, cooking until softened.
Add cumin, turmeric, paprika, chilli powder, and tomato puree. Stir to combine.
Stir in sweet potatoes and add half a cup of water.
Cover and cook for 5 minutes until sweet potatoes start to soften.
Add green pepper and continue cooking uncovered for 5 minutes until the pepper is tender.
Stir in black beans and chopped tomatoes.
Bring to a boil, reduce heat, cover, and simmer for 30 minutes until the stew thickens.
Add spinach for the last 5 minutes of cooking until wilted.
Season with black pepper and lime juice before serving.
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For a spicier stew, increase the amount of chilli powder.
You can substitute spinach with kale or other leafy greens.
Can I use another type of bean?
Yes, you can substitute black beans with kidney beans or chickpeas.
How can I make this stew thicker?
Simmer the stew uncovered for a longer time to reduce the liquid.
Is it possible to make this stew ahead of time?
Yes, the flavors develop even more when made a day in advance.
Can I freeze the leftovers?
Yes, this stew freezes well. Store in an airtight container for up to 3 months.
What can I serve with this stew?
Serve with rice, quinoa, or crusty bread for a complete meal.
