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!
Red Kidney Beans
Not included in your delivery
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Chop the sweet potatoes into 2cm chunks (peeling optional). Place onto a large (lined) baking tray.
- Drizzle with oil and half the thyme. Season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 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 the lime then halve and juice it.
- 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, 1-2 mins, stirring occasionally.
- Add the pepper and fry for 4-5 mins. Add the garlic, garam masala and remaining thyme.
- Fry for 30 secs and then add the chopped tomatoes, 100ml water (double for 4p), vegetable stock and the coconut milk. Stir well.
- Bring the stew to the boil.
- Allow to simmer covered on low heat for 12-15 mins.
- Add the kidney beans when there are 5 mins left to cook.
- 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 soup into bowls.
- Garnish with lime zest and lime juice to taste.
- Finish with a sprinkling of scallion.