Sweet Potato, Tomato & Butterbean Stew with Goat's Curd

I slightly adapted the original recipe (another Tart London) as I didn’t have any chickpeas (they recommend frying to add as a crispy topping at the end). Instead I replaced with a tin of butter beans which I stirred into the stew rather than crisping them. The goat’s curd is a delicious addition, balancing out the rest of the flavours with its tanginess.

For the stew: 1 onion, 2 cloves of garlic, 2 tsps of coriander seeds, bunch of coriander, 4 tbsps of harissa paste, 2 sweet potatoes, 1 tin of chopped tomatoes, juice of a lemon, glass of white wine, 650ml of chicken stock, squeeze of honey, 1 tin of butter beans.

For the goat’s curd: half a packet of goat’s cheese (about 75g), 4 tbsps of greek yoghurt, 2 tsps of za’atar, 1 lemon zest.

Pour a glug of olive oil into a large pan followed by the onion and coriander seeds, then the garlic and sauté for 5 minutes. Add the coriander stalks, harissa paste, chopped sweet potato and tin of tomatoes. Then the wine, stock and squeeze of honey and leave to simmer for about an hour, or until the sweet potato is soft to the point of a knife. When the sweet potato has softened pour in the tin of butter beans and season.

To make the goat’s curd, mix together all the ingredients and season to taste.

Serve with rice and top with the curd and the coriander leaves.