Coconut Chilli with Baked Sweet Potato Recipe

Ingredients

2 tbsp coconut oil
1 onion, finely chopped
1 large carrot, diced small
2 garlic cloves, finely chopped
1 tsp hot chilli powder
½ tsp cumin
1 tbsp paprika
200g desiccated coconut
1 tin chopped tomatoes
2 generous squeezes of tomato paste
1L vegetable stock
1 tin kidney beans
1 tin cannellini beans
Salt and pepper to taste

Method

1. Heat a pan on a medium heat with the coconut oil.

2. Add the onion, carrot and garlic to the pan and sweat them until soft.

3. Add in the chilli powder, cumin and paprika, and sweat again until the spices are cooked into the onions and veg.

4. Add half the pack of desiccated coconut to soak up the juices of the spices. Add in the chopped tomatoes and mix together. Pour in the kidney beans, cannellini beans and the rest of the desiccated coconut and pour in the vegetable stock. Mix all together and add the tomato paste.

5. Leave to simmer away for around an hour, keep stirring and wait for all the desiccated coconut to soften up. Add salt and pepper to taste.

6. Serve on a jacket sweet potato.

Recipe provided by professional footballer Declan Rudd who plays for Preston North End

Recipe courtesy of the Veganuary celebrity cookbook. Launched in the UK in 2014, Veganuary is a non-profit organisation that encourages people to try vegan for January and beyond. www.veganuary.com

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