VEGAN CURRIED COCONUT STEW

Vegan curried coconut stew image

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

Provided by Sara Buenfeld

Categories Dinner

Time 45m

Number Of Ingredients 14

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Ingredients

1 tbsp rapeseed oil , or olive oil
2 onions (320g), chopped
20g ginger, peeled and shredded
320g sweet potatoes or 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 beans, undrained
400g can borlotti beans undrained
175g French beans, cut into equal lengths
120g cabbage, shredded
175g coconut yogurt

Steps:

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.
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.

Nutrition Facts : Calories 387 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 24 grams sugar, Fiber 19 grams fiber, Protein 14 grams protein, Sodium 1.19 milligram of sodium