Vegan curried coconut stew

• rapeseed oil↗1 tbsp tbsp

  or olive oil

• onions (320g)↗2

  chopped

• ginger↗20g g

  peeled and shredded

• sweet potatoes↗320g g

  or butternut squash, peeled and cut into chunks

• korma curry powder↗2 tbsp tbsp
• ground cumin↗1 tsp tsp
• cinnamon stick↗1
• chopped tomatoes2 x 400g cans g
• vegetable bouillon powder↗2 tsp tsp
• butter beans↗400g can g

  undrained

• borlotti beans↗400g can g

  undrained

• French beans↗175g g

  cut into equal lengths

• cabbage↗120g g

  shredded

• coconut yogurt↗175g g

Step-by-step instructions

1. 1

   Heat the oil in a large non-stick pan over a medium heat and fry the onions and ginger for a few minutes until starting to soften. Add the sweet potatoes or squash and cook a few minutes more. Stir in the curry powder, cumin and cinnamon stick, then tip in the tomatoes, two cans of water and the bouillon powder. Bring to the boil.

2. 2

   Once boiling, tip in all the beans. Bring to a simmer and cook, uncovered, for 15 mins. Stir in the cabbage and yogurt, then cook for 5 mins more until all the vegetables are tender. Remove from the heat and leave to cool for a few minutes, then serve half of the stew straightaway, leaving the remaining half to cool for later (if you're following the vegan Healthy Diet Plan). Once cool, the remaining stew will keep chilled for up to a day. Reheat in a pan over a medium-low heat until piping hot and bubbling.