2 cups of McCain Butternut and Sweet Potato
1 cup of McCain Baby Peas
1 cup of McCain Diced Carrots
1 cup of McCain Cut Beans
4 tablespoons of coconut oil
3 cardamom pods
2 stick cinnamon
1 medium red onion chopped
1 tablespoon of crushed garlic
1 tomato chopped
2 sachet of concentrated liquid vegetable stock
4 cups of hot water
1 teaspoon of salt
½ teaspoon of black pepper
1 teaspoon of dry parsley
1 teaspoon of turmeric
1 teaspoon of 11 in one spice
1 sprig of fresh rosemary
1 can of red kidney beans drained and washed
½ cup of coconut milk
1 tablespoon of cornstarch
Prep Time: 10 -15 minutes
Cooking Time: 10 -15 minutes
Melt the coconut oil in a pot on low to medium heat. Add the cloves, cardamom pods and stick cinnamon and sauté for a few minutes.
Add the onions to the pot and braise until golden brown on medium to high heat.
Add the garlic and sauté for a few minutes, then add the tomatoes and sauté until soft.
Add 2 sachet of concentrated liquid vegetable stock to 2 cups of hot water in a separate jug, stir and pour into the pot.
Add the butternut and sweet potato, baby peas, carrots and cut beans to the pot.
Add salt, black pepper, parsley, turmeric, 11 in one spice and rosemary leaves. Add the remaining 2 cups of hot water to the pot. Cook until the vegetables are semi soft.
Add the red kidney beans to the pot.
Add 1 tablespoon of cornstarch to the ½ cup of coconut milk and stir until dissolved. Add this to the pot and cook until all the vegetables are soft. Make sure to stir the pot occasionally as the cornstarch thickens the stew and sticks to the pot. Your stew is ready to serve.
Served with garlic naan, McCain Potato Wedges and McCain Savoury Rice.
Recipe & Photo Credit: @sugarybakedgoodness