TODAY’S RECIPE: Spicy vegetable stew with coconut

Tasty vitamin-rich dinner. Serves 4.

Ingredients

1 tbsp rapeseed oil

2 large onions, thinly sliced

1 tbsp finely chopped ginger

3 garlic cloves, chopped

1 large red chilli, deseeded and thinly sliced

1 tbsp thyme leaves

1 tsp cinnamon

1 tsp smoked paprika

2 tsp ground coriander

2 tsp cumin seeds

2 x 400g cans chopped tomatoes

800ml vegetable stock made with 4 tsp vegetable bouillon powder

2 green peppers, deseeded and diced

1 sweet potato, peeled and diced

2 plantains, peeled and sliced

160g brown basmati rice 2 x 400g cans red kidney beans

Handful of fresh coriander, chopped, plus extra to serve

40g thick, unsweetened coconut yoghurt

Method

1 Heat the oil in a large non-stick pan and fry the onions for 8 mins until softened and golden. Add the ginger, garlic, chilli and thyme and cook, stirring, for 1 min. Add the spices, stir briefly over the heat, then pour in the tomatoes and stock and stir in the peppers, sweet potato and plantains. Cover, then leave to simmer for 30 mins.

2 Boil the rice following pack instructions. Drain the beans and stir into the stew along with the coriander. Cook gently for 10 mins until the peppers are tender.

3 Spoon the rice and stew into bowls, top each with 2 tbsp yoghurt and scatter with coriander to serve.

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