Sweet Potato and Coconut Chilli 

I am in no way claiming to be a great cook or anything but I do enjoy finding new quick and easy meals to prepare for my family . My ultimate favourite at the moment is sweet potato and coconut chilli. Not only is this super easy, as  it doesn’t involve any faffing around with measuring things and you just stick all the ingredients in one pot, but it is really delicious too. Being the only vegetarian in our house I tend to get complaints when I serve up a veggie meal for us all (especially from hubby) but this is one that everyone will wolf down and enjoy.


  • Coconut oil
  • 1 tsp paprika
  • 1/2 tsp cumin
  • Ground chilli flakes
  • 2 tsp chilli purée
  • 1 large onion
  • 1 large sweet potato
  • 1 red pepper
  • Tin of chopped tomatoes
  • Carton of coconut cream
  • Tin of mixed beans
  • Thai jasmine rice to serve


1. Soften the diced onion in a pan with coconut oil, paprika, cumin and chilli purée

2. Add roughly cubed sweet potato to the pan and mix thoroughly to coat potato

3. Add tin of tomatoes (this time I used a carton of chopped tomatoes with chilli because I like mine nice and spicy so the more chilli the better as far as I’m concerned!), coconut cream (sometimes I use a tin of reduced fat coconut milk as a healthier alternative which still works really well, but the coconut cream makes the sauce a bit thicker and more indulgent)  and chilli flakes. Cover and cook for around 10 minutes.

4.  Add diced red pepper and the drained tin of beans. Cover and cook for a further 10-15 minutes until sweet potato is soft.

5. Serve up with Thai jasmine rice (well that’s my fave anyway but I’m sure any other rice would work just as well!) and enjoy!