In a large pot, sauté onion and garlic until soft. Add in cubed sweet potato, tinned tomatoes and passata along with three cups of water, then mix well. Drain and rinse the kidney beans then add to your pot, along with all remaining ingredients. With the herbs and spices you can add them to taste, starting with a teaspoon of each then work your way up to more flavour/heat.
Leave to simmer for about 45 minutes, stirring occasionally, until sweet potato is softened and the sauce is thick. Serve with rice, veggies or both! Top with Cocobella Coconut Yoghurt.
Leftovers can be frozen – and reheated for a quick dinner or lunch.