I like to make a batch of this as it is perfect to have in autumn and winter for lunch or a light supper. It also freezes well. The sweet potato is comforting and nourishing in these colder months and if you are doing some strong workouts and want more protein, you can add some cubes of tofu, or even prawns or chicken if you are not vegetarian. Adding a sprinkling of seeds on the top when you serve, adds some extra nutrients and crunch. I also like it topped with some avocado or hummus.

Spicy One Pot Stew

Course Lunch, Main Course
Cuisine Plantbased


  • 1 tbsp olive oil
  • 1 onion, chopped into small pieces
  • 2 courgettes, chopped into chunks (a bit larger than the sweet potato)
  • 2 sweet potatoes, chopped into small chunks
  • 2 gloves of garlic (crushed)
  • 1.5 tsp ground coriander
  • 1.5 tsp ground cumin
  • 1.5 tsp paprika
  • 1.5 tsp chilli flakes (optional)
  • 1 400g tinned tomatoes
  • 1 400g tinned coconut milk
  • 1 400g tin chick peas (drained)
  • 1 100g bag of baby leaf spinach
  • pinch of salt and pepper
  • chopped coriander (optional)


  • Place the oil in a large sauce pan, heat on medium and add the onion. Fry until soft.
  • Once the onion is soft, add the spices and the small chunks of sweet potato and mix for a few minutes, then add the tinned tomatoes, coconut milk, chick peas and courgettes.
  • Bring to the boil, then reduce heat and leave to simmer for around 30 minutes. Stir every 8 minutes and check how the vegetables are cooking. It is ready when they have softened. As soon as the stew is ready, add the bag of baby leaf spinach and stir in and it should wilt from the heat.
  • Top with chopped coriander if using, or a dollop of hummus or avocado, and/or a sprinkle of seeds.