Name: Zanzibar Potatoes & Spinach
Yield: Makes 2 portions
Ingredients: toasted nuts; herbs of your choice; 3 garlic cloves, sliced; olive oil, for frying; 1 red onion, sliced; 1 handful of kale or spinach; salt and freshly cracked black pepper; 80 ml (3 fl oz/⅓ cup) Plant Cream; 400 g (14 oz) tin of brown beans, drained; 2 tomatoes; 1 large sweet potato, peeled and diced; sprinkle of chilli (hot pepper) flakes; ½ teaspoon sweet paprika; ½ teaspoon ground cinnamon; ½ teaspoon ground cumin

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

Spice up your life and your dishes. I love potatoes and this version is delicious. It all goes into one pot and you’re sorted!

Ingredients

olive oil, for frying
1 red onion, sliced
3 garlic cloves, sliced
½ tea

Method

Heat a little olive oil in a large pan and fry the onion, garlic, spices and diced potato for a good 10 minutes until the onion and potato start to soften. Put the tomatoes and plant cream in a blender and blitz to a smooth sauce. Add to the pan with the beans, season with salt and pepper to taste and simmer for another 10–15 minutes. I love adding a handful of kale right at the end and letting

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Zanzibar Potatoes & Spinach

Ingredients

Method

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