Red dragon pie

Red dragon pie

Core recipe

Serves 4

2 cups of dry aduki beans, soaked for 12 hours

500g of sweet potatoes

2 medium onions, finely chopped

2 tsp finely chopped root ginger

1 tbsp olive oil

half a swede, chopped

3 carrots, sliced

3 sticks of celery, finely sliced

1 cup of passata

half a cup of soya milk

1 tsp turmeric

1 tbsp tamari

freshly ground black pepper

2 tsp paprika

Drain, rinse and cook the aduki beans until soft. Scrub and boil the potatoes until soft.

Sauté the onions with the ginger until the onions are translucent. Add the chopped carrots, swede, celery and cook for 10 minutes.

Add the vegetables to the cooked aduki beans with the passata and tamari and simmer gently until the vegetables are cooked.

Mash the potatoes with the soya milk and some olive oil and turmeric. Add freshly ground black pepper if desired.

Transfer the aduki bean mix to a pie dish and cover with mashed potato. Sprinkle with paprika and bake at 180˚C/Gas 4 until golden brown (about 30 minutes