Meatless Monday – Kumara and Kidney Bean Hotpot with Corn Salsa

Kumara and Kidney Bean Hot Pot with Corn Salsa

Serves 6

This is a winner dinner and a perfect way to start my Meatless Monday initiative. It’s cheap, it’s full of flavour and it’s easy to prepare. Best of all, it’s low GI, low fat and freezer friendly. I love the way the  freshness of the salsa cuts through the heat of the hot pot. A meatless marvel!


1 tablespoon olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

2 medium (800g) kumara, chopped

1 1/2 cups (390g) tomato passata

400g kidney beans, rinsed and drained

1 tablespoon Mexican seasoning mix


1 avocado, finely chopped

310g can sweetcorn, drained

100g cherry tomatoes, quartered

2 tablespoons torn mint leaves

1 tablespoon extra virgin olive oil

2 teaspoons lime juice

Steamed rice or tortillas, to serve

How to

  1. Heat olive oil in a large saucepan on  medium. Cook onion, stirring occasionally, for about  5 minutes, until softened slightly. Add garlic and cook, stirring, for about 30 seconds, until fragrant.
  2. Stir in the kumara,  passata and 1 cup of water. Bring to the boil and then reduce heat to low and simmer, covered for 30-35 minutes, until kumara is tender.
  3. Add kidney beans and Mexican seasoning and simmer for about another 5 minutes.
  4. To make corn salsa, combine avocado, sweetcorn, tomato, mint, extra virgin olive oil and lime juice in a bowl and mix gently.
  5. Serve hotpot with corn salsa and steamed rice or tortillas.

Other Info

Preparation Time: 20 minutes   Cooking Time: 35 minutes

TIP! To feed a crowd, serve with corn chips, sour cream and salsa.

TO FREEZE: Make the recipe to the end of step 3. Transfer to an airtight container, cool at room temperature until the steam subsides, cover, chill in fridge, then freeze up to 3 months. Thaw in fridge overnight. To reheat, place in a saucepan on low heat and stir until heated through. Continue recipe from Step 4 to serve.

Kumara and Kidney Bean Hot Pot with Corn Salsa