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.

Servings |
people
|
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
Ingredients
|
![]() |
Instructions
- Heat coconut oil in a large stock pot or dutch oven over gas.
- Add tinned tomatoes and curry paste and heat until bubbling.
- Add seasonings, sweet potato cubes and stock, then simmer for 30 minutes until potatoes are soft.
- Add beans and coconut milk and simmer for a further 5 minutes.
- Remove half the stew and blend in a blender. Return it to the pot.
- Stir through spinach leaves and ladle into bowls, garnishing with fresh coriander.
Recent Comments