A vegan one-pot packed with plenty of ginger, garlic and turmeric to support your immune system, plus beta-carotene-rich sweet potatoes for vitamin A and eye health
Ingreadient
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 celery stick
- 1 carrot stick, finely chopped
- 1½ tbsp grated ginger
- 2 garlic cloves, crushed
- 2 tsp ground cumin
- 2 tsp ground turmeric
- pinch dried chilli flakes
- 600g sweet potatoes, peeled and cut into 2cm cubes
- 400ml reduced-fat coconut milk
- 400g vegetable stock or water
- 800g white beans cannellini or butter beans, rinsed and drained
- 320g greens, such as kale, broccoli florets, spinach or cabbage
- 1 lemon, juiced
Direction
- Heat the oil in a pan and fry the onion, celery and carrot over a medium heat for 10 mins until soft. Stir in the ginger, garlic, cumin, turmeric and chilli flakes. Fry for a minute, then tip in the sweet potatoes, coconut milk, stock and beans. Season and simmer covered for 15-20 mins or until the sweet potatoes are tender.
- Stir in the greens and simmer for 5-10 mins, uncovered, until the greens are tender and the stew has thickened to your liking. Check for seasoning and add the lemon juice to taste.
