As I continue my celebration of my ‘Mum’s tomato sauce, I created this healthy recipe for my veggy #clients whom I’ve neglected somewhat! Sorry!
If you already have a batch of ‘Mum’s tomato sauce’ in the freezer, then get it out and let it thaw. This yummy sweet potato and black-bean curry will take around 40 mins-ish to prep and cook.
This is an excellent dish to have post-workout as the sweet potato adds the carb element needed to replenish the glycogen stores (muscle energy). The black beans provide the protein needed to help the muscles rebuild and recover so it’s a win win all round. If however you are craving the carbs then add some basmati rice but it really isn’t necessary. My favourite has to be the curry stuffed red pepper and goats cheese – serving suggestion below. There are more ideas and pics bringing this dish to life below. Enjoy!
• 1 tsp coconut oil
• 1 tub of ‘Mum’s tomato sauce’
• 1 onion – chopped into small pieces
• 1 sweet potato – peeled and chopped into small chunks (around 5mm squared)
• 1 tin black beans – drained and cleaned
• Block of creamed coconut – around an inch slice
• 1tsp turmeric
• 1tsp ground cumin
• 1tsp cinnamon
• 1tsp chilli (optional)
• chopped coriander – be generous
• Salt for seasoning
How to make the sweet-potato, black bean cuzza:
1. Melt coconut oil in a shallow frying pan
2. Add onion and sweet potato. Cover and allow to sweat for 5 mins
3. Add black beans
4. Add the turmeric, cumin, cinnamon and chilli
5. Add a sprinkling of water and cover for another 5 mins
6. Add the tomato sauce – be generous – and cook until bubbling
7. Crumble the coconut cream into the mix
8. Add in the chopped coriander – be generous!
9. Allow the mix to bubble for about another 5-10 mins. You will find that the sauce gets quite thick so keep adding water to be a consistency you like
10. Cover and cook until the sweet potato starts to soften then turn off the heat – it takes about 10 mins so keep an eye on the pan
Serving suggestions and additional ingredients:
Red pepper and goats cheese
• Stuffed red peppers – Stuff the curry mix into a red pepper and add a cm layer of goats cheese into the top. Bake in the oven for 12 mins.
• Cauliflower rice – Place cauliflower heads into a food processor. Place a little oil in a pan, then add the rice and gently cook, turning until it starts to brown.