Beans and sweet potatoes are bathed in rich coconut milk with a little heat from the jalapeno. The best part is being surprised with bursts of flavour from the ginger, lemony herbs, and fresh cilantro. All that - plus it’s easy enough to make after a hard day at work. Serve over rice for a complete meal.
Serves 4
Ingredients
- 1 large sweet potato, peeled and chopped
- 3 cups (531g) cooked kidney beans or (492g) chickpeas or 2 cans (425g each), rinsed and drained
- 1 mild jalapeño, seeded and minced
- 1 cup (235ml) water
- 1 can (390ml) light coconut milk
- 2 cloves garlic, minced
- 1 tbsp (8g) grated fresh ginger
- 1 cube veggie bouillon
- 1 tbsp (5g) lemon grass, lemon verbena, or lemon balm, minced
- 1/2 tsp dried ground galangal root (or 1/4 tsp coriander plus 1 1/8 tsp cayenne)
- Zest of 1/2 a lime
- Salt, to taste
- Fresh cilantro or Thai basil, for serving
Method
On the hob
- Put everything except the salt and cilantro into a soup pot. Bring to a simmer over medium-high heat and then decrease the heat to low.
- Cook until the potatoes are easily pierced with a fork, 20 to 30 minutes.
- Mash a few of the sweet potatoes to thicken up the stew, add salt if needed, and serve over rice. Top with the chopped cilantro.
In the slow cooker
- Put everything except the salt and cilantro into a 4-quart (3.8 L) slow cooker. Cook on low for 8 to 9 hours.
- Mash a few of the sweet potatoes to thicken up the stew, add salt if needed, and serve over rice. Top with the chopped cilantro.
This recipe is from The Great Vegan Bean Book.