Sweet Potato and Butterbean Teff Stew
This is comfort food for cold and wet nights, the addition of smoked paprika and chilli flakes makes it warming and delicious. It’s packed with colourful veg, an absolute feast!
1 tbsp extra virgin olive oil
1 leek thinly sliced
2 garlic cloves, crushed
1 carrot sliced and halved
1 green pepper, cut into chunks
525g sweet potato, peeled and cut into chunks
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried thyme
1 tbsp soy sauce
1 can of chopped tomatoes
1 can of butterbeans, drained and rinsed
600ml vegetable stock
½ tsp salt
100g Lovegrass white teff grain
Large handful of kale
Sour cream or vegan alternative
Toasted gluten-free bread
Pinch of chilli flakes
In a large saucepan on a medium heat, add the olive oil and sliced leek. Cook for a few minutes before adding the garlic, carrots, green pepper and sweet potato chunks.
Add the smoked paprika, ground cumin, dried thyme and soy sauce and then coat the vegetables evenly in the spices.
Next add the chopped tomatoes, butterbeans, vegetable stock and salt. Combine and leave to simmer for 10 minutes.
Now add the teff grain, combine and leave to simmer for a further 20 minutes stirring occasionally.
With a few minutes to go, stir through the kale and allow it to wilt slightly.
Serve with sour cream, fresh thyme and a pinch of chilli flakes. Eating with some freshly toasted buttered bread is recommended. Enjoy!
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