Vegan curried coconut stew
Serves 4
Easy
Prep:
Cook:
Enjoy our vegan curry and achieve all five of your 5-a-day. Choose a yogurt fermented with dairy-free cultures and fortified with calcium and vitamins
Skip to ingredients
- 1 tbsp rapeseed oilor olive oil
- 2 onions (320g)chopped
- 20g gingerpeeled and shredded
- 320g sweet potatoesor butternut squash, peeled and cut into chunks
- 2 tbsp korma curry powder
- 1 tsp ground cumin
- 1 cinnamon stick
- 2 x 400g cans chopped tomatoes
- 2 tsp vegetable bouillon powder
- 400g can butter beansundrained
- 400g can borlotti beansundrained
- 175g French beanscut into equal lengths
- 120g cabbageshredded
- 175g coconut yogurt
Nutrition: Per serving
- kcal387low
- fat10glow
- saturates5g
- carbs51g
- sugars24g
- fibre19ghigh
- protein14g
- salt1.19g
Method
step 1
Heat the oil in a large non-stick pan over a medium heat and fry the onions and ginger for a few minutes until starting to soften. Add the sweet potatoes or squash and cook a few minutes more. Stir in the curry powder, cumin and cinnamon stick, then tip in the tomatoes, two cans of water and the bouillon powder. Bring to the boil.
step 2
Once boiling, tip in all the beans. Bring to a simmer and cook, uncovered, for 15 mins. Stir in the cabbage and yogurt, then cook for 5 mins more until all the vegetables are tender. Remove from the heat and leave to cool for a few minutes, then serve half of the stew straightaway, leaving the remaining half to cool for later (if you're following the vegan Healthy Diet Plan). Once cool, the remaining stew will keep chilled for up to a day. Reheat in a pan over a medium-low heat until piping hot and bubbling.
