This recipe is a hearty, coconut-based stew with a touch of spice and natural sweetness. It’s rich, warming, and packed with plant protein, making it a complete meal that brings comfort and balance to the table.
Ingredients
- 1 tablespoon coconut oil
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 1 small green chilli finely chopped
- 1 teaspoon grated root ginger
- 1 tablespoon cumin seeds
- 4 sweet potatoes approx. 800g, peeled and cut into small chunks
- 2 carrots finely chopped
- 1 red pepper peeled, deseeded and chopped
- 700 ml water
- A large handful of spinach leaves
- 1 x 400g can of butter beans drained
- Juice of 1 lemon
- A handful of coriander/cilantro leaves chopped
- 3 tablespoons coconut yogurt
- Salt and pepper
- Sweet and Super-Spicy Coconut Pepitas to serve (see below)
Sweet and Super-Spicy Coconut Pepitas
- 180 g pumpkin seeds/ pepitas
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 2 teaspoons unsweetened desiccated/ dried shredded coconut
- ½ teaspoon medium curry powder
- 1 tablespoon lime juice
- 2 teaspoons maple syrup
Instructions
- Heat the coconut oil in a saucepan over a medium heat, then add the onion, garlic, chili, ginger and cumin seeds. Cook for a few minutes until the onion has softened.
- Add the sweet potatoes, carrots and red pepper and cook for about 10 minutes, stirring constantly so they don’t stick to the bottom of the pan.
- Add the water and the spinach, season with salt and pepper and cook for 25 minutes until the vegetables are lovely and soft.
- Add the butter beans and coconut yogurt to the stew and stir well. Cook for 5 more minutes before squeezing in the lemon juice and adding the chopped coriander.
- Garnish with a small drizzle of coconut yogurt, pepitas and flowers.
For the pepitas
- Preheat the oven to 200°C/400°F/ Gas 6. Line a baking sheet with baking parchment.
- Mix all the dry ingredients in a bowl first, then add the lime juice and maple syrup. Spread the mixture out on a baking sheet, then bake in the oven for 12 minutes until slightly golden on top.
- Leave to cool.
- Store in an airtight container or jar for up to a month.