Thai Sweet Potato Bean Stew

Serves 4

Ingredients

  • 1 large sweet potato, peeled and chopped

  • 3 cups (531g) cooked BodiCafe 7 Bean Mix

  • 1 mild jalapeño, seeded and finely chopped

  • 1 cup (235ml) water

  • 1 can (390ml) light coconut milk

  • 2 cloves garlic, minced

  • 1 tablespoon (8g) fresh grated ginger

  • 1 cube veggie bouillon

  • 1 tablespoon (5g) lemon grass,  lemon balm, finely chopped

  • 1/4 teaspoon coriander plus 1 1/8 teaspoon cayenne)

  • Zest of 1/2 a lime

  • Salt, to taste

  • Fresh cilantro or Thai basil, for serving

Method

Pot

  1. 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.

  2. Cook until the potatoes are easily pierced with a fork, 20 to 30 minutes.

  3. 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

  1. Put everything except the salt and cilantro into a slow cooker. Cook on low for 8 to 9 hours.

  2. 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.

We would love your feedback about this recipe.

Recipe adapted from http://www.vegansociety.com

Better Lifestyle Wholefoods

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