Considering reducing your meat intake and incorporating more vegetables into your diet? More and more Australians are going vegetarian or vegan in the hope of boosting their health and wellbeing and saving money on their grocery bills.
Recipe
Budget-friendly sweet potato and red kidney bean hot pot recipe
Feed the family with this quick, nutritious and budget-friendly winter hot pot recipe from the RACV Club kitchen.
Need a tasty, nutritious way to feed the family on a budget? This hearty one-pot hot pot combines sweet potato, red kidney beans and tomatoes for a filling meal that’s big on flavour without costing a fortune. It’s naturally vegetarian and easy to keep vegan too.
Using fresh tomatoes, as well as tinned tomatoes, adds flavour to this budget-friendly recipe. Image: Getty
Sweet potato and red kidney bean hot pot recipe
Ingredients
- 300g sweet potato, peeled, cut into 5cm cubes
- 160g red onions, diced
- 10g garlic, chopped
- 190g capsicum, diced into 3cm cubes
- 140g zucchini, diced into 3cm pieces
- 700g tinned red kidney beans, drained
- 130g silverbeet, leaves only (or frozen spinach)
- 20g ground coriander
- 20g smoked paprika
- 290g fresh tomato, diced
- 40g fresh coriander, leaves picked
- 580g tinned tomatoes
- 280ml water
Method
- Heat a little oil in a large saucepan over medium heat.
- Add the onion and capsicum. Cook, stirring occasionally, for about 5 minutes or until the onion softens.
- Add the garlic, smoked paprika and ground coriander. Cook, stirring, for about 30 seconds or until fragrant.
- Add the tinned tomatoes and water. Stir well, scraping the bottom of the pan to lift any flavour from the base.
- Add the sweet potato, zucchini and fresh tomato. Stir to combine.
- Bring to the boil, then reduce heat to low. Cover and cook, stirring occasionally, for about 25 minutes or until the sweet potato is tender.
- Add the kidney beans and silverbeet. Cook for a further 5 minutes or until heated through and the greens have wilted.
- Season to taste. Garnish with fresh coriander and serve.
Serving suggestions
Serve with steamed brown rice (or white rice). It’s also good with crusty bread to soak up the sauce.
Budget tips and swaps
- Frozen greens: Use frozen spinach instead of silverbeet if it’s cheaper or easier to find.
- Swap vegetables: If zucchini is expensive, try broccolini or another in-season veg with a similar cooking time.
- Choose “odd bunch” produce: Second/third grade vegetables are often great value and work perfectly in stews.
- Scale up for leftovers: Double the quantities if you want lunch the next day.
Storage and reheating
Cool leftovers, then refrigerate in a sealed container. Reheat on the stovetop over low heat (add a splash of water if needed) or in the microwave until piping hot.
