Thai sweet potato bean stew
Beans and sweet potatoes are bathed in rich coconut milk with a little heat from the jalapeno. The best part is being surprised with bursts of flavour from the ginger, lemony herbs, and fresh cilantro. All that - plus it’s easy enough to make after a hard day at work. Serve over rice for a complete meal.
Serves 4
Ingredients
- 1 large sweet potato, peeled and chopped
- 3 cups (531g) cooked kidney beans or (492g) chickpeas or 2 cans (425g each), rinsed and drained
- 1 mild jalapeƱo, seeded and minced
- 1 cup (235ml) water
- 1 can (390ml) light coconut milk
- 2 cloves garlic, minced
- 1 tbsp (8g) grated fresh ginger
- 1 cube veggie bouillon
- 1 tbsp (5g) lemon grass, lemon verbena, or lemon balm, minced
- 1/2 tsp dried ground galangal root (or 1/4 tsp coriander plus 1 1/8 tsp cayenne)
- Zest of 1/2 a lime
- Salt, to taste
- Fresh cilantro or Thai basil, for serving
Method
On the hob
- Put everything except the salt and cilantro into a soup pot. Bring to a simmer over medium-high heat and then decrease the heat to low.
- Cook until the potatoes are easily pierced with a fork, 20 to 30 minutes.
- Mash a few of the sweet potatoes to thicken up the stew, add salt if needed, and serve over rice. Top with the chopped cilantro.
In the slow cooker
- Put everything except the salt and cilantro into a 4-quart (3.8 L) slow cooker. Cook on low for 8 to 9 hours.
- Mash a few of the sweet potatoes to thicken up the stew, add salt if needed, and serve over rice. Top with the chopped cilantro.