Thursday, 24 September 2015

Aduki Bean & Coconut Curried Stew

Aduki-Bean-and-Coconut-Curried-Stew



This great vegetarian main dish is full of beans!


Without a doubt, this Aduki Bean & Coconut Curried Stew is one of the best vegetarian/vegan curries in my opinion - and everyone in my meat-eating household agrees!

It's a curry that never disappoints. You won't miss the lack of meat either - it's just so satisfying. Plus, I like an easy life, so if everyone enjoys and eats all their dinner - I'm a happy Mother Cooker!

Aduki beans are a little gem. They are smaller than haricot beans (familiar kiddy favourite - Baked Beans), so I call them baby beans! I also add a whole load of grated veg into this curry. No one knows - and they all yum it up!

The coconut milk makes the dish lovely and creamy. It's also a fantastic store-cupboard meal that's great for a meat-free Mondays. Very cheap and very nutritious.

Feel free to add some fresh chilli for a bit of a kick. I leave it out whilst the kids are young. Of course, if you are a vegan - leave out the yoghurt.




aduki-bean-and-coconut-curried-stew


Here's the recipe...



Aduki Bean & Coconut Curried Stew

PREP TIME

COOK TIME

10 mins 30 mins

Serves 5

Ingredients:
1 onion, finely chopped
2 tsp cumin seeds
1 dessert spoon coconut oil & butter
1 large knob of ginger, finely chopped
3 cloves garlic, crushed
1 tsp turmeric
2 tsp cumin powder
2 tsp coriander powder
half tsp cinnamon
1 tbsp tomato puree
1 400g (14oz) tin aduki beans
half butternut squash, grated
1 large courgette, grated
400ml (3/4 pint) stock (chicken or veg)
1 can coconut milk
salt
squeeze of lemon
mango chutney
thick Greek yoghurt


HOW TO MAKE:
    1. Add the coconut oil and butter to a pan with the cumin seeds. Toast the seeds before adding the onion.

    2. Cook the onion until soft, then add the ginger and garlic and cook for a further few minutes.

    3. Add the spices and tomato paste. Fry slightly making sure you don't burn them. Add a little of the stock.

    4. Now add the beans, butternut squash and courgette. Fry for a few minutes. Add the remaining stock.

    5. Simmer for 15 minutes. Add the coconut milk and simmer for 10 minutes.

    6. Season with salt and lemon.

    7. Serve with rice. Add mango chutney and a blob of yoghurt to serve.

Recipe by Mrs Mean


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