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 piece
Sweet Potato
1 pack
Red Kidney Beans
1 sachet
Dried Thyme
2 piece
Scallion
1 piece
Garlic
1 piece
Lime
1 sachet
Garam Masala
1 pack
Chopped Tomatoes
1 pack
Coconut Milk
1 sachet
Vegetable Stock
(Contains Celery)
1 piece
Bell Pepper
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2411 kJ
Energy (kcal)576 kcal
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.
Utensils
•Zester
•Sieve
•Grater
•Baking Sheet with Baking Paper
Instructions
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.
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.
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 powder, chopped tomatoes and coconut milk. Stir well.
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.
5
- Remove the pot from the heat.
- Stir in the roasted sweet potato.
- Add half of the lime juice.
6
- Spoon the stew into bowls.
- Garnish with lime zest and lime juice to taste.
- Finish with a sprinkling of scallion.