1 1/2 pound sweet potatoes, peeled
1 1/2 pound pumpkin, peeled and deseeded
3 tbsp olive oil
2 small onions, peeled and sliced
2 garlic cloves, peeled and crushed
1 tbsp sweet paprika
1 small dried red chilli, deseeded and finely chopped
4 ounce okra, trimmed
500 g carton passata
salt and pepper
14 ounce can haricot or cannellini beans, drained
1. Cut the sweet potatoes into 1 inch cubes. Cut the pumpkin into 1 1/2 inch chunks.
2. Heat the olive oil in a large heavy-based pan, add the onions and garlic, and cook over a low heat for about 5 minutes. Stir in the paprika and chilli, and cook for 2 minutes.
3. Add the sweet potatoes, pumpkin, okra, passata and 1 1/2 pints water. Season generously with salt and pepper. Cover, bring to the boil and simmer for 20 minutes or until the vegetables are just tender.
4. Add the haricot beans and cook for 3 minutes to warm through. Serve with crusty bread.
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