Sweet Potato and Garam Masala Stew with Paneer
with kidney beans and coconut milk
A recipe conveniently customised just to your liking.
Tags:
Veggie
•Vegan
•One Pot Wonder
Allergens:
Milk
The quantities provided above are averages only.
Total40 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
1 unit(s)
Bell Pepper
200 grams
Paneer
(Contains: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)4388 kJ
Energy (kcal)1049 kcal
Fat47.1 g
of which saturates29.8 g
Carbohydrate84.8 g
of which sugars35.7 g
Dietary Fiber18.3 g
Protein47.3 g
Salt6 g
Potassium1374.7 mg
Calcium78.7 mg
Iron2.6 mg
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
Cooking steps
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.
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 beans in a sieve.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
3
- Chop the paneer into 2cm cubes. Season with salt and pepper.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the paneer until golden all over, 5-8 mins. Remove from the pan once cooked.
- Add the white of the scallion and bell pepper to the pan. 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, beans, 100ml water (per 2P), 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 pan from the heat.
- Stir in the roasted sweet potato.
- Add the lime zest and a squeeze of lime juice.
- Taste and season with salt, pepper, sugar and more lime juice if desired.
- Stir the paneer into sauce.
TIP: Loosen the stew with a splash of water if you feel it's too thick.
6
- Spoon the sweet potato stew into bowls.
- Serve any remaining lime wedges alongside.
- Finish with a sprinkling of green scallion.
