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
Vegan
Discovery
One Pot Wonder
Climate Conscious
Total Time40 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Sweet Potato

1 pack(s)

Red Kidney Beans

5 grams

Chives

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

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

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Nutrition Values

Energy (kJ)2921 kJ
Energy (kcal)698 kcal
Fat20.1 g
of which saturates15 g
Carbohydrate103.8 g
of which sugars29.1 g
Dietary Fiber14.5 g
Protein22.6 g
Cholesterol0 mg
Salt3.74 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

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 the tray halfway through.

TIP: Use two baking trays if necessary.

Get Prepped
2
  • Roughly chop the chives (use scissors if you prefer).
  • 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.
Fry Your Veg
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, add the 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.
Simmer the Stew
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.
Finishing Touches
5
  • Remove the pan from the heat.
  • Stir in the roasted sweet potato and half the chives.
  • Add the lime zest and a squeeze of lime juice.
  • Taste and season with salt, pepper, sugar and more lime juice if desired.

TIP: Loosen the stew with a splash of water if you feel it's too thick.

Garnish and Serve
6
  • Spoon the sweet potato stew into bowls.
  • Serve any remaining lime wedges alongside. 
  • Finish with a sprinkling of the remaining chives.
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