Sweet Potato and Garam Masala Stew
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!
Tags:
Veggie
•One Pot Wonder
•Vegan
•Climate Conscious
Allergens:
Celery
The quantities provided above are averages only.
Total Time40 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Sweet Potato
1 pack(s)
Red Kidney Beans
2 unit(s)
Scallion
1 unit(s)
Garlic
1 unit(s)
Lime
1 sachet(s)
Garam Masala
1 pack(s)
Chopped Tomatoes
1 pack(s)
Coconut Milk
1 sachet(s)
Vegetable Stock
(Contains Celery)
1 unit(s)
Bell Pepper
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2851 kJ
Energy (kcal)681 kcal
Fat19.7 g
of which saturates15 g
Carbohydrate101.2 g
of which sugars27.5 g
Dietary Fiber15.6 g
Protein22.1 g
Cholesterol0 mg
Salt2.62 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
•Zester
•Sieve
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- 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 and pepper and 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.
2
- Trim and thinly slice the scallion, keeping the white and green parts separate.
- 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 halve 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 white of the scallion and pepper.
- Season with salt and pepper and fry until soft and sweet, stirring occasionally, 4-5 mins.
- Add the garlic and garam masala and fry until fragrant, 30 secs.
4
- Add the chopped tomatoes, kidney beans, 100ml water (double for 4p), stock powder and the coconut milk. Stir well.
- Bring the stew to the boil.
- Cover and simmer for 8-10 mins.
- Season to taste with salt and pepper.
5
- Remove the pot from the heat.
- Stir in the roasted sweet potato.
- Add a squeeze of lime juice.
- Taste and season with salt, pepper and more lime juice if desired.
6
- Spoon the sweet potato stew into bowls.
- Chop any remaining lime into wedges and serve alongside.
- Finish with a sprinkling of green scallion.
