Sweet Potato and Kale Chilli
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 35mins
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- Serves
- 4
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- Calories
- 260
This vegan alternative will be liked by anyone. Serve with rice.
recipe updated May 15, 2023
Ingredients
-
- Onion
- 150 g
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- Fresh chili
- 1
-
- Canned red kidney beans
- 400 g
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- Sweet potato
- 400 g
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- Kale
- 50 g
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- Fresh parsley
- as needed
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- Vegetable oil
- 1 tablespoon
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- Garlic clove
- 2
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- Cayenne pepper
- ½ teaspoon
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- Ground cinnamon
- ½ teaspoon
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- Ground cumin
- 1 teaspoon
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- Canned chopped tomatoes
- 400 g
Tools
-
Wooden spoon
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kCook Multi
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Kcook bowl
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Fit stir tool to kCook bowl
- Add vegetable oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 140°C, speed 3
- Turn direct prep attachment to position 1
- Slice onion into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add garlic clove and fresh chili to the kCook bowl
- Cook with filler cap removed - 2 min, 120°C, speed 3
- Then add cayenne pepper, ground cinnamon and ground cumin to the kCook bowl
- Season
- Cook with filler cap removed - 1 min, 120°C, speed 3
- Then add canned red kidney beans, canned chopped tomatoes, sweet potato and kale to the kCook bowl
- Cook with filler cap removed - 20 min, 98°C, speed 3
- Serve
- Garnish with fresh parsley