Sweet Potato, Chickpea + Coconut Stew

  

2 medium sweet potatoes, diced

1 medium onion, diced

3 cloves of garlic, finely minced

Small piece of fresh ginger, fined chopped

1 tin of chickpeas, drained

1 tin of coconut milk

2 Tbsp tomato purée

1 veggie stock cube, crumbled

1/2 tsp mild curry powder

1/2 tsp garam masala 

Dash of water

Start by steaming the sweet potato until soft but not falling apart. Fry the onion, garlic and ginger in a little vegetable oil until soft.

Add the tomato purée, spices and stock cube to the onion mix with a dash of water until everything has combined. Pour in the coconut milk and stir well. 

Add the sweet potato and chickpeas, and let the stew bubble away for a few minutes while the flavours combine and the sauce thickens a little.

Serve with quinoa and greens, kale or spinach.

Advertisements

Bean Stew

  

I was surprised by this stew! It was just going to be a good, filling mid-week meal but it turned out to be one of the best-tasting ones I’ve ever made!

Ingredients 

2 onions chopped

3 garlic cloves finely chopped

1/2 inch piece of ginger chopped 

1 1/2 large carrots finely diced

1 tin of kidney beans drained and rinsed

1 tin of cannellini beans drained and rinsed

2 tins of chopped tomatoes

1 Tbsp tomato purée 

1 1/2 vegetable stock cubes crumbled

1/4 tsp chilli powder

1/2 tsp garam masala

1 Tbsp cocoa powder

Cook the onions, garlic and ginger in your favourite vegetable oil in a pan with the lid on until they are soft, 5 minutes or so. Add the carrots and cook for another 5 minutes.

Add the chopped tomatoes, tomato purée, spices, stock cube and cocoa powder. Let this simmer for about 30 minutes. If it starts to stick add a little water.

Finally add the beans and warm through for 5 minutes. We ate ours with rice and peas.

Linda McCartney on Tour 

  

I’m chuffed to bits with this charity shop find. I’ve been buying Linda McCartney vegan foods for years so it’s great to have this. Although it is a vegetarian recipe book with 200 meat-free dishes, 165 of them are marked as vegan, so most of them are dairy and egg free. The rest could probably easily be subbed with other ingredients. It was published in 1998.