Kidney Bean Sweet Potato Stew
A warm, hearty and comforting Kidney bean sweet potato stew, cooked with peppers, garlic, and tomatoes, served with rice. An ideal meal to get through the colder months.
Servings: 6 people
Calories: 386kcal
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 onion medium: diced
- 4 cloves garlic crushed
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- 4 sweet potatoes medium: peeled and cubed
- 2 tins red kidney beans drained
- 2 peppers red: diced
- 2 tins chopped tomatoes tins
- 4 cups Vegetable stock 2 cubes of vegetable stock in 1 litre of warm water
- 6 cups cooked rice
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic and sauté until the onion is soft and translucent.
- Add the cumin seeds, turmeric powder, and garam masala and sauté for 1-2 minutes until fragrant.
- Add the sweet potatoes and peppers and sauté for 5-7 minutes until slightly softened.
- Add the kidney beans, chopped tomatoes, peppers and vegetable stock and bring the mixture to a boil.
- Reduce the heat and simmer for 20-25 minutes until the sweet potatoes are soft and the stew has thickened.
- Season with salt and pepper to taste. Serve hot with rice and garnish with coriander, if desired.
Video
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
To reheat, simply heat the stew in a pot over medium heat until heated through.
Nutrition
Calories: 386kcal | Carbohydrates: 82g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 715mg | Potassium: 684mg | Fiber: 6g | Sugar: 9g | Vitamin A: 21861IU | Vitamin C: 38mg | Calcium: 77mg | Iron: 2mg