BUTTER BEAN, MUSHROOM, & COCONUT STEW | ORGANIC ORIGINALS

06:08




One pot dishes are always a winner. Let me tell you this one is!

There is something about a huge, warm, hearty stew, that comforts the tummy and the soul! I was asked to be involved in the 'Organic Originals' campaign with Biona Organic and Riverford where I was challenged to create a delicious, original recipe with the Veg box and Biona goodies they sent me! I haven't been in the kitchen for a good while, so I thought it was about time I gave you a good old recipe...



If you're looking for a veg packed, nutrient dense mid-week dinner, then this is your answer. It's full of spices such as immune boosting turmeric, sweet paprika and a pinch of spice from the cayenne pepper, butter beans, hearty sweet potato, carrots, mushrooms, peppers, courgettes, aubergine, Swiss Chard and spinach all simmered in creamy coconut milk and tomatoes. Whats also good about this dish is you can mix the veg to whatever you heart desires or you fridge has left in the fridge, butternut squash or parsnips would both work great!

It's just the ULTIMATE comforting, tummy loving dish.


It's just as great on its own or perfect with some quinoa or brown rice or you want a little extra! 




-        1 tin coconut milk
-        1 tin tinned tomatoes with oregano and garlic
-        2 tbsp tomato puree
-        1 tin butter beans, drained and rinsed
-        400g sweet potato
-        2 medium carrots
-        1 medium courgette
-        1 medium red pepper
-        4 large Portobello mushrooms
-        ½ aubergine
-        2 large handfuls of spinach
-        Swiss chard
-        2 tbsp soy yogurt
-        2 tsp turmeric
-        1 tsp sweet paprika
-        1/2 tsp cayenne pepper
-        Salt & pepper
-        Squeeze of lemon


Peel and dice your sweet potato into small chunks. Then peel your carrots, then slicing them into half-moons. Slice your courgette into half-moons, your aubergine and red pepper into small squares. Chop up your mushrooms into rough chunks.

In a large sauce pan, sauté the mushrooms and aubergine, for 1 to 2 minutes. Then add the chopped tomatoes, coconut milk, tomato puree, butter beans, carrots, courgette, pepper, turmeric, smoked paprika, cayenne pepper, salt & pepper. Pour in 600ml of water and reduce to a low to medium heat.

Add your soy yogurt and the squeeze of lemon before stirring everything together. Place the lid on the pan and leave to simmer for 40 - 45 minutes, stirring half way through. All the veggies should be nice and soft.

Towards the end stir in the spinach and chard allowing it to wilt.

Serve with brown rice or quinoa if you like and a extra dollop of yogurt!


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2 comments

  1. This sounds and looks really good, some fantastic ingredients in this meal and what a great combination of flavours! Cannot wait to make this at home. Pinning for later...

    ReplyDelete
    Replies
    1. They flavours and ingredients work really well together! I hope you enjoy it!

      Delete

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