Chipotle Black Bean, Sweet Potato & Brown Rice Stew

• 4 tablespoons olive oil
• 1 large onion, diced
• 1 large carrot, diced
• 1 red pepper, diced
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 chipotle pepper in adobe sauce, chopped (about 2 tablespoons)
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1 teaspoon Spanish smoked sweet paprika
• 1 teaspoon cinnamon
• 1 x 400g tin tomatoes
• 1 large sweet potato, cubed (smallish)
• 2 cups cooked brown rice or quinoa
• 400ml vegetable stock
• 1 teaspoons salt
• 1 x 400g tin black beans, drained
• pepper
• garnish: chopped coriander

Yogurt Sauce

• 1 cup full fat plain yogurt
• 2 tablespoons Chipotle in Adobe liquid
• 1 teaspoon Dijon mustard
• 1 teaspoon honey

1. Heat the oil, add the onion, carrot and pepper and cook, covered until soft, stirring occasionally.
2. Add the garlic, tomato paste, adobe chilli pepper and 1 teaspoon of salt, cook for 3 minutes.
3. Add the cumin, coriander, paprika and cinnamon and cook until fragrant, about 3 minutes.
4. Add the tinned tomatoes, rice, stock and sweet potato and gently simmer, covered until the sweet potato is soft, about 20 minutes. Season with salt and pepper.
5. Meanwhile add all the yogurt ingredients together and adjust the seasoning. Sprinkle over the coriander if using.
6. When ready to serve, place the dish in the centre of the table along with the yogurt (and other delicious toppings) and enjoy!