• 30g Kerrygold® Irish Creamery Butter 454g
  • 4 large sweet potatoes, peeled & cubed
  • 2 red onions, peeled & chopped
  • 2 garlic cloves, sliced
  • 3 X 400g tins of plum tomatoes
  • 1 red chilli
  • 1 green chilli
  • 2 tbsp balsamic vinegar
  • 1 X 400g tin of chickpeas, drained
  • 1 X 400g tin of red kidney beans, drained
  • Handful of fresh coriander
  • 300ml vegetable stock
  • 1 tsp hot cayenne pepper
Print recipe


  1. In a large heavy bottomed saucepan heat the butter over a medium heat and sweat down the red onion until soft. Add the garlic and fry for a further 2 minutes.
  2. Next, add the sweet potatoes, chillies and cayenne pepper, fry in the butter for 3-4 minutes. Pour in the balsamic vinegar and allow to fully evaporate off.
  3. Pour in the vegetable stock and tinned tomatoes, season with salt and pepper to taste and simmer for 20 minutes, until the sweet potatoes are tender.
  4. Drain the kidney beans and chickpeas and add these in the pan and simmer for 5 mins before finishing the dish with chopped fresh coriander.
  5. Serve with rice and garnish with fresh coriander leaves.

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