Spicy vegetable stew with coconut

• rapeseed oil↗1 tbsp tbsp
• large onions↗2

  thinly sliced

• finely chopped ginger1 tbsp tbsp
• garlic cloves↗3

  chopped

• large red chilli↗1

  deseeded and thinly sliced

• thyme leaves↗1 tbsp tbsp
• cinnamon↗1 tsp tsp
• smoked paprika↗1 tsp tsp
• ground coriander↗2 tsp tsp
• cumin seeds↗2 tsp tsp
• chopped tomatoes2 x 400g cans g
• low salt vegetable stock (made using stock cubes)↗800ml ml
• green peppers↗2

  seeded and cubed

• sweet potato↗1

  seeded and cubed

• plantains↗2

  peeled and sliced

• brown basmati rice↗160g
• red kidney beans↗2 x 400g cans

  drained

• fresh corianderhandful

  chopped, plus extra for sprinkling

• thick, unsweetened coconut yogurt140g

Step-by-step instructions

1. 1

   Heat the oil in a large non-stick pan and fry the onions for 8 mins until softened and golden. Add the ginger, garlic, chilli and thyme and cook, stirring, for 1 min. Add the spices, stir briefly over the heat, then pour in the tomatoes and the vegetable stock, and stir in the peppers, sweet potato and plantains. Cover and leave to simmer for 30 mins.

2. 2

   Meanwhile, boil the rice according to pack instructions. Stir the beans into the stew with the coriander and cook gently for 10 mins until the peppers are tender.

3. 3

   Spoon half the rice and stew into two bowls, top each with 2 tbsp yogurt and scatter with coriander, to serve. Cool the remaining stew and rice, then cover and chill to eat on another night with the remaining yogurt. To serve again, gently reheat the stew in a pan with a splash of water until bubbling. The rice can be reheated in the microwave.