Black eyed bean and sweet potato stew with coconut
A warming, mildly spiced stew of black eyed beans and sweet potato in a creamy coconut and tomato sauce.
- Time45 min
- LevelEasy
- Costabout £1.13 a head
Ingredients
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Method
- 1
Heat the oil in a large pan. Cook the onion for 6 minutes until soft. Add the garlic, ginger and spices for 1 minute.
6 min - 2
Add the sweet potato, tomatoes and coconut milk. Bring to a gentle boil and simmer for 15 minutes.
15 min - 3
Stir in the black eyed beans and cook for 10 minutes until the sweet potato is tender and the sauce has thickened.
10 min - 4
Add the kale and cook for 4 minutes until wilted.
4 min - 5
Squeeze in the lime juice and taste.
- 6
Serve with rice or on its own in deep bowls.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.