Nourishing Red Curry Bean Stew

 I made this beautify hearty and nourishing stew the other night and felt I needed to share!

Full of fibre from sweet potato, with plenty of Vitamin A and C, and red kidney beans which are high folate, iron, B1 and protein, this nutrient-packed warming soup/stew is packed full of flavour.  This stew freezes really well to pull out and defrost for a quick and easy dinner.

Simply cook up some brown rice, millet or quinoa to go alongside. I love to pour some more coconut milk or yoghurt on top as well to contrast the spice in the stew.  

This nourishing stew is both filling and flavour packed and will please a crowd this winter.

Ingredients:

• 1 Tbsp coconut oil

• 2 400g cans tomatoes

• 1 tsp red curry paste

• 1/2 tsp salt

• 1 tsp allspice

• 1/2 tsp chili flakes

• 1/2 tsp cinnamon

• 1/4 tsp ground cloves

• 2 400g cans red kidney beans

• 2 large sweet potatoes, diced into 2cm cubes

• 2 cups vegetable stock/broth

• 4 handfuls washed baby spinach

• 1/2 cup coconut milk

• 1 handful fresh chopped coriander, to garnish

Directions:

1. Heat coconut oil in a large stock pot or dutch oven over gas.

2. Add tinned tomatoes and curry paste and heat until bubbling.

3. Add seasonings, sweet potato cubes and stock, then simmer for 30 minutes until potatoes are soft.

4. Add beans and coconut milk and simmer for a further 5 minutes.

5. Remove half the stew and blend in a blender. Return it to the pot.

6. Stir through spinach leaves and ladle into bowls, garnishing with fresh coriander.