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:
Climate Conscious
•One Pot Wonder
•Vegan
•Veggie
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)
Lemon
1 sachet(s)
Garam Masala
1 pack(s)
Chopped Tomato with Onion & Garlic
1 pack(s)
Coconut Milk
1 sachet(s)
Vegetable Stock
1 unit(s)
Bell Pepper
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)2957 kJ
Energy (kcal)707 kcal
Fat20.2 g
of which saturates15 g
Carbohydrate105.9 g
of which sugars30.1 g
Dietary Fiber14.5 g
Protein23.1 g
Cholesterol0 mg
Salt3.76 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
•Pan with Lid
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). Zest and quarter the lemon.
- Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
- Drain and rinse the kidney beans in a sieve.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
3
- Place a large pan 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 and the coconut milk.
- Stir until everything is well combined.
- Bring the stew to the boil.
- Cover and simmer for 8-10 mins.
- Season to taste with salt and pepper.
5
- Remove the pan from the heat.
- Stir in the roasted sweet potato.
- Add the lemon zest and a squeeze of lemon juice.
- Taste and season with salt, pepper, sugar and more lemon juice if desired.
6
- Spoon the sweet potato stew into bowls.
- Serve any remaining lemon wedges alongside.
- Finish with a sprinkling of green scallion.
