Sweet Potato and Garam Masala Stew
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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:
Discovery
One Pot Wonder
Vegan
Veggie
Allergens:
Celery
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 Tomato with Onion & Garlic

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 (kJ)2908 kJ
Energy (kcal)695 kcal
Fat19.7 g
of which saturates15 g
Carbohydrate104.4 g
of which sugars29.3 g
Dietary Fiber14.4 g
Protein22.2 g
Cholesterol0 mg
Salt3.71 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
Pot with Lid

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 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 lime.
  • 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 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 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 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.
  • Serve any remaining lime wedges alongside. 
  • Finish with a sprinkling of green scallion.
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