Chorizo and Sweet Potato Stew
with kidney beans and coconut milk
This chorizo and sweet potato stew is a dish with plenty of flavour that takes inspiration from a myriad of different cultures and cuisines. Mild spice from garam masala is balanced beautifully by the cooling coconut milk.
Allergens:
Celery
•Milk
Total Time45 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
300 grams
Sweet Potato
1 sachet(s)
Dried Thyme
1 unit(s)
Scallion
1 unit(s)
Garlic
1 unit(s)
Bell Pepper
1 unit(s)
Lime
1 pack(s)
Red Kidney Beans
1 sachet(s)
Garam Masala
1 pack(s)
Chopped Tomatoes
1 pack(s)
Coconut Milk
1 sachet(s)
Vegetable Stock
(Contains Celery)
100 grams
Chorizo
(Contains Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kcal)755 kcal
Energy (kJ)3160 kJ
Fat32.5 g
of which saturates19.7 g
Carbohydrate80.3 g
of which sugars23.5 g
Dietary Fiber15.6 g
Protein31.6 g
Cholesterol0 mg
Salt3.99 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Baking Sheet with Baking Paper
•Pot
•Lid
Instructions
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potato into 2cm chunks (no need to peel).
- Pop the chunks onto a large (lined) baking tray.
- Drizzle with oil and sprinkle over half the thyme. Season with salt and pepper.
- Toss to coat then 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.
2
- Trim and thinly slice the scallion.
- Peel and grate the garlic (or use a garlic press).
- Halve the pepper and discard the core and seeds. Chop into 1cm chunks.
- Zest then squeeze the juice from the lime.
- Drain and rinse the kidney beans in a sieve.
3
- 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, stirring occasionally, until soft and sweet, 1-2 mins.
- Add the chorizo and pepper. Fry for 4-5 mins.
- Add the garlic, garam masala and remaining thyme. Fry for 1 min.
- Add the chopped tomatoes, stock powder, coconut milk and 100ml water (double for 4p). IMPORTANT: Cook chorizo thoroughly.
4
- Bring the stew to the boil.
- Cover the pot and simmer on low heat for 12-15 mins.
- With 5 mins of cooking time left, add the kidney beans to the pot.
- Season to taste with salt and pepper.
5
- Remove the pot from the heat.
- Stir in the roasted sweet potato.
- Add half the lime juice.
6
- Divide the chorizo and sweet potato stew between bowls.
- Garnish with the lime zest and reserved scallion.
- Finish with a splash of lime juice to taste.
