This dish is great for batch cooking – simply cook double and freeze half for another day.
Jamie's Feasts for a Fiver
By Jamie Oliver
1 hr
Not Too Tricky
serves 4
About the recipe
There’s nothing better than a bubbling pot of feel-good food that keeps people coming back for more. This hearty number gives you everything you want from a meat dish, but bigging up the beans and legumes helps stretch it that little bit further. Now, it’s not traditional to use garam masala here, but you get a whole array of beautiful spices in one magic ingredient, so it’s a brilliant way to get more bang for your buck!
Recipe From
Ingredients
olive oil
1 onion
2 cloves of garlic
1 small sweet potato (200g)
4 medium all-rounder potatoes (800g)
2 heaped teaspoons garam masala
1 teaspoon chilli powder
250g frozen peppers
250g minced pork
2 heaped tablespoons tomato purée
1 tablespoon instant coffee
1 x 400g tin of chickpeas
1 x 400g tin of chopped tomatoes
red wine vinegar
1 x 400g tin of kidney beans
1 heaped teaspoon smoked paprika, plus extra for sprinkling
4 tablespoons natural yoghurt
Top Tip
Feel free to flex the ratio of meat to legumes depending on your budget and preference.
Method
- Place a large casserole pan on a high heat with 2 tablespoons of olive oil. Peel and roughly chop the onion and garlic, scrub the sweet potato and chop into 2cm chunks, adding to the pan as you go. Cook for 3 minutes, or until starting to soften, stirring regularly.
- Scrub the potatoes and pat dry – this will ensure they’re crispy once baked. Prick, then microwave on full power (800W) for 12 to 14 minutes, or until soft.
- Stir the garam masala, chilli powder and peppers into the pan, followed by the mince, breaking it up with a wooden spoon. Season with a pinch of sea salt and black pepper, then add the tomato purée and cook for 5 minutes.
- Dissolve the coffee in a small cup of boiling water, then add to the pan with the chickpeas (juice and all). Pour in the tomatoes, bring to the boil, then simmer for 30 minutes, or until thickened and reduced, stirring occasionally. Have a little taste, add 1 tablespoon of red wine vinegar and season to perfection.
- Meanwhile, place a large dry non-stick frying pan on a medium heat. Drain the kidney beans over the chilli (so the juice goes into the pan), spritz them with oil, then tip into the frying pan. Add the paprika and fry for a few minutes, or until starting to pop, tossing regularly. Season to taste, then tip into the chilli.
- Once cooked, squash the potatoes with a fish slice or spatula, spritz with oil and place in the frying pan with a pinch of salt. Squash again so they kind of push into each other and fill the pan, then turn the heat down to low and cook for 10 minutes, or until golden and crisp.
- Take the potatoes and chilli to the table, and serve with the yoghurt and an extra sprinkling of paprika. Enjoy!
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