The spice mix 1/2 cup ground coriander 1/2 cup ground cumin 1/2 cup turmeric 1/2 cup garam masala 1/2 cup salt 1/4 cup crushed chilli flakes
The sauce 200g diced white onion 2 cloves garlic 400g sweet potato 1-2 bay leaves 70g dopiaza spice mix 30g tomato paste 560ml coconut milk 40g veg stock powder 800g cooked black beans 40g sweet chilli sauce
Heat oil in a deep based iron pan on a medium to high heat. When hot, add the onion and garlic, and cook off until well coloured and caramelised.
Add the spices, salt, and cook for a further 5 minutes. At this point, add a splash of water to deglaze the pan and help get all the toasted spice flavours into the sauce.
Add the sweet potato, coconut milk, veg stock powder, and tomato paste and cook for around 60 minutes with the lid on.
When you are happy with the taste add the sweet chilli sauce, and blitz until smooth with a hand blender. Stir in the cooked black beans.
Taste, adjusting the seasoning and spicing if necessary – it should be deeply flavoured with a bit of a kick, but not eye-wateringly hot.
To serve Serve with Roast Butternut Squash, Basmati Rice, Baked Tortilla Chips or Popadoms and a chopped mixed salad (we use grated carrot, red and white cabbage, red onions and mixed seeds)