with kidney beans and coconut milk
This lightly spiced and hearty sweet potato stew is like a warm hug in a bowl. As an added bonus, it's also filled with flavour, packed with protein, and perfectly plant-based. A dish that well and truly has it all!
Allergens
Utensils
Tags
Sweet Potato
1 unit(s)
Red Kidney Beans
1 pack(s)
Dried Thyme
1 sachet(s)
Scallion
2 unit(s)
Garlic
1 unit(s)
Lime
1 unit(s)
Garam Masala
1 sachet(s)
Chopped Tomatoes
1 pack(s)
Coconut Milk
1 pack(s)
Vegetable Stock
1 sachet(s)
Bell Pepper
1 unit(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potato into 2cm chunks (peeling optional). Place onto a large (lined) baking tray.
- Drizzle with oil. Season with salt, pepper and half the thyme then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
- Trim and thinly slice the scallion.
- Peel and grate the garlic (or use a garlic press).
- Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
- Zest and juice the lime.
- Drain and rinse the kidney beans in a sieve.
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, add the scallion (keeping a little aside for garnish), season with salt and pepper and fry until soft and sweet, stirring occasionally 1-2 mins.
- Add the pepper and fry for 4-5 mins then add the garlic, garam masala and remaining thyme.
- Fry for 30 secs then add 100ml water (double for 4p), vegetable stock powder, chopped tomatoes and coconut milk. Stir well.
- Bring the stew to the boil.
- Simmer, covered, on low heat for 12-15 mins.
- When 5 mins of cooking time remain, add the kidney beans.
- Season to taste with salt and pepper.
- Remove the pot from the heat.
- Stir in the roasted sweet potato.
- Add half of the lime juice.
- Spoon the stew into bowls.
- Garnish with lime zest and lime juice to taste.
- Finish with a sprinkling of scallion.
576
kcal
Energy (kcal)
2411
kJ
Energy (kJ)
19.5
g
Fat
15
g
of which saturates
77.3
g
Carbohydrate
22.6
g
of which sugars
15.6
g
Dietary Fiber
20.3
g
Protein
0
mg
Cholesterol
2.58
g
Salt
