This is a quick and easy vegetable hotpot, tasty and open to ‘variation’ with different spices. The addition of the potatoes makes it a full meal, but it can also be served on cous-cous or quinoa as well.
- 1 white onion
- 1 red onion
- 3-4 cloves garlic
- 1 white potato
- 1 red potato
- 1 can of chopped tomatoes
- 1 can black-eyes beans
- 1 can coconut milk
- Salt / Pepper
- Olive Oil for frying
- Spices to taste
- chilli powder and cayenne pepper to taste
- ground cumin (½ tsp)
- ground ginger (½ tsp)
- vegetable stock (1 cube or 2 tsp boullion)
Chop the potatoes into medium size chunks and steam until tender.
In the meantime, fry the onion and garlic in the olive oil in a saucepan until browning, adding salt, pepper and spices to taste immediately before adding the tomato and beans. Stir in the vegetable stock and simmer for 10 minutes or so.
Add the coconut milk, stir and simmer for a bit longer before finally adding the potatoes and continuing to simmer. The potatoes should not be too soft or they will disintegrate – use a little cornflour if a slightly thicker sauce is preferred.
Serve with cous-cous or quinoa on a bed of greens.