Sweet potato stew

Ingredients:

• 1/4 cup oil (I use olive oil)
• 2 cloves garlic, sliced
• 1 onion, diced into large cubes
• 4 sweet potatoes, cut into large cubes
• 2 tablespoons ground turmeric
• 1 tbsp ground coriander
• 1 tbsp. ground black pepper
• 1 can (800g) of tomato product, such as sauce, diced tomatoes, pureed tomatoes, etc. (I use pureed tomatoes)
• 1 can (425g) canned beans (I use black), rinsed
• 1 can unsweetened milk (I use coconut milk)
• 1 cup liquid (I use vegetable broth)
• 1 cup nuts (I use walnuts)
• 1 lime, cut into wedges
• Fresh cilantro, if available, for serving
• A little hot sauce, optional

Preparation:

1. Heat a large saucepan over medium heat and add oil. Once hot, add the garlic and onion and cook until softened, about 2 minutes. Add the sweet potato, turmeric, coriander, and pepper and cook for 2 minutes.
2. Add the chopped tomatoes, beans, coconut milk, vegetable broth, and nuts and bring to a boil. Cook until the sweet potatoes are tender and the liquid has thickened, 20–30 minutes. Taste and add salt if needed.
3. Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce, if desired.