Baked sweet potato with vegie chilli

1 Preheat the oven to 200°C/fan 180°C/gas 6. Heat the oil in a large saucepan and add the onion. Cook for about 10 min over a medium heat until golden and caramelised. Add the pumpkin, cayenne pepper, cumin and cinnamon, season with black pepper, then cook for 1–2 min.

2 Add the capsicums, courgette, chillies and garlic and cook for another 3–4 min. Add the chickpeas, kidney beans and tomatoes and the stalks from the bunch of coriander.

3 Prick the kumara all over with a fork and cook in the oven for 20–30 min until cooked through.

4 Meanwhile, simmer the veg chilli, covered, for about 25 min until the sauce is thick and the vegetables tender, adding a little water if it becomes too dry. Season with black pepper, then sprinkle with the coriander leaves and serve with the baked kumara topped with the sour cream.