Categories: Slow

Ingredients

• 3 tbsp olive oil
• 2 small onions, sliced
• 2 garlic cloves, crushed
• 1 tbsp sweet paprika
• 1 small dried red chilli, seeded and finely chopped
• 700g sweet potatoes, cubed
• 700g pimpkin, cut into chunks
• 125g okra, trimmed
• 500g tomato puree or sauce
• 400g can kidney beans, drained and rinsed
• 450ml hot vegetable stock
• salt and ground pepper

Directions

1. Heat the oil in a large pan over gentle heat. Add the oinons and garlic and cook for 5 minutes.

2. Stir in paprika and chilli and cook 2 mins, then add sweet potatoes, pumpkin, okra, passata, beans and stock. Season with salt and pepper and bring to boil.

3. Transfer to slow cooker, cook on Low for 2-3 hours til veg are tender.

4. Without Slow cooker:

5. ave out beans and do step 1 & 2. Cover pan and simmer 20 mins til veg are tender, add beans and cook 3 minutes. Serve immediately.

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