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Sweet Potato and Garam Masala Stew
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Sweet Potato and Garam Masala Stew

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
Allergens:
Celery
Total Time45 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Sweet Potato

1 pack(s)

Red Kidney Beans

1 sachet(s)

Dried Thyme

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

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Nutrition Values

Energy (kcal)576 kcal
Energy (kJ)2411 kJ
Fat19.5 g
of which saturates15 g
Carbohydrate77.3 g
of which sugars22.6 g
Dietary Fiber15.6 g
Protein20.3 g
Cholesterol0 mg
Salt2.58 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

Instructions

Roast the Sweet Potato
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, 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.

Get Prepped
2
  • 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.
Fry Your Veg
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 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 powderchopped tomatoes and coconut milk. Stir well.
Simmer the Stew
4
  • 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.
Finishing Touches
5

  • Remove the pot from the heat.
  • Stir in the roasted sweet potato.
  • Add half of the lime juice.

Garnish and Serve
6

  • Spoon the stew into bowls.
  • Garnish with lime zest and lime juice to taste.
  • Finish with a sprinkling of scallion.

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