Vegan curried coconut stew

Enjoy our vegan curry and achieve all five of your 5-a-day. Choose a yogurt fermented with dairy-free cultures and fortified with calcium and vitamins

Ingredients

• 1 tbsp rapeseed oil , or olive oil
• 2 onions (320g), chopped
• 20 g ginger, peeled and shredded
• 320 g sweet potatoes or butternut squash, peeled and cut into chunks
• 2 tbsp korma curry powder
• 1 tsp ground cumin
• 1 cinnamon stick
• 2 x 400g cans chopped tomatoes
• 2 tsp vegetable bouillon powder
• 400 g can butter beans, undrained
• 400 g can borlotti beans undrained
• 175 g French beans, cut into equal lengths
• 120 g cabbage, shredded
• 175 g coconut yogurt

Steps

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. 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.