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Sweet Potato, Spinach & Butter Bean Stew





Sweet Potato, Spinach & Butter Bean Stew


Recipe
Serves 2 (plus 1 baby portion) 

·      1 medium red onion, finely chopped 
·      2 small cloves garlic, finely chopped 
·      1 tablespoon sunflower oil
·      2 medium sweet potatoes, peeled and chopped into large chunks 
·      1x 400g can butter beans 
·      Pinch ground Cinnamon 
·      Pinch ground coriander 
·      Pinch paprika 
·      1 teaspoon dried oregano 
·      1/2 tablespoon tomato purée 
·      1x 400g can chopped tomatoes 
·      1 large mug of vegetable stock (see baby friendly tip below)
·      2 large handfuls of young spinach, washed and drained 

Method

1.    Heat the sunflower oil in a large nonstick pan. 

2.  Add the onions to the pan and soften on a medium-low heat for 5-10 mins. Add the garlic, soften for a further minute or so, then stir in the sweet potato and coat in the onion and garlic infused oil. Add the butter beans, spices and oregano and stir well. Squeeze in the tomato purée and pour in the chopped tomatoes. Stir, add the stock, bring to the boil, then simmer on a low heat for around 30mins. 

3.   BABY FRIENDLY TIP: Now that bubs is 1, I made up the large mug of vegetable stock using a low sodium vegetable stock cube. It's totally up to you in terms of how you approach this, but as a rule of thumb, I'd use 1/2 stock cube or low sodium stock cube for 1 year olds + or omit the stock cube entirely and just use freshly boiled water/homemade, no-salt vegetable stock for younger babies. 

4.  After 30 minutes, stir in the spinach, cook for a further 5 mins and then switch off the heat. 

5.   Serve with some fresh crusty bread and a dollop of Greek yoghurt. 


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