This recipe has been adapted from The Revive Cafe Cookbook (No. 1). Revive Cafe is in Auckland, New Zealand and they sell both of their recipe books on line if you are interested.
Serves 4 - 6
3 large potatoes, washed, and cut into 2 cm / 1” cubes
2 tbs Rice Bran oil
1 large onion
2 cloves garlic
2 tsp smoked paprika
2 x 400 g (12 oz) cans chopped tomatoes
1 tbs honey (I used 1 tsp because we don’t like things too sweet)
˝ - 1 tsp crushed chilli or 1 pinch chilli powder
400 g (12 oz) can black eye beans or black turtle beans (I used red kidney as I couldn’t find tins of the others)
1 tsp salt
200 ml (6 fl oz) coconut cream
Heat oven to 180 C / 150 C fan forced / 350 F.
Roast potatoes in 1 tbs of the rice bran oil for 30 minutes.
Put onions and garlic into jug and chop 3 seconds, sp. 5.
Add 1 tbs rice bran oil and sauté 5 minutes / 100 / speed 2-3.
Add smoked paprika, tomatoes, honey and chilli and mix 15 seconds, reverse, speed 2.
Add half of the roasted potatoes and mix 10 seconds, speed 4 – 5 until nice and thick.
Pour the sauce into a pot, add remaining ingredients, stir well and heat for five minutes. You can do this in the TMX but it doesn't combine very well.
Tastes good the next day.
