Creamy Coconut, Sweet Potato & Bean Stew
A delicious curried and hearty stew with chunks of soft sweet potato and protein-packed cannellini beans.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 60 mins
salt and pepper
1 onion, chopped
2 garlic cloves, chopped
a knob of ginger, chopped
2 red chillies, deseeded and chopped
2 Tbsp (30 ml) garam masala
1 Tbsp (15 ml) ground cumin
1 tsp (5 ml) turmeric
2 x 400 ml tins of coconut milk
1 C (250 ml) chicken stock
2 Tbsp (30 ml) fish sauce
1 Tbsp (15 ml) sugar
1 x 400 g tin of butter or cannellini beans
100 g baby spinach
small bunch fresh coriander
Preheat the oven to 220 °C.
Line a baking tray with baking paper. Toss the sweet potato with a little olive oil and season with salt and pepper. Pop it onto the tray and place into the oven to roast for 30-40 minutes or until caramelised with charred edges. Remove from the oven and set aside to cool.
Set a large pan or medium pot over medium-high heat. Add a splash of oil then fry the onions until they soften and start to colour. Add the garlic, ginger and chillies and fry for a minute until fragrant. Add the garam masala, cumin and turmeric and stir fry for another 2 minutes to cook the spices.
Add the coconut milk and stock and bring to a boil. Reduce the heat and simmer for 20 minutes to reduce by a quarter.
Add the fish sauce, sugar and beans and season. Simmer for another 5 minutes, then taste and adjust the seasoning if necessary. Add the spinach and let it wilt. Remove the stew from the heat and add the sweet potato chunks, mix gently to combine.
Serve bowls of bean stew topped with fresh coriander and a few slices of red chilli. Serve warmed rotis on the side.