Name: Spicy vegetable stew with coconut
Prep time: 10 min
Cook time: 10 min
Yield: 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 bouillon made with 4 tsp vegetable bouillon powder -; 2 green peppers , seeded and cubed -; 1 sweet potato , seeded and cubed -; 2 plantains , peeled and sliced -; 160g brown basmati rice -; 2 x 400g cans red kidney beans , drained -; handful fresh coriander , chopped, plus extra for sprinkling -; 140g thick, unsweetened coconut yogurt -

Ingredients for - Spicy vegetable stew with coconut

1. 1 tbsp rapeseed oil

2. 2 large onions , thinly sliced

3. 1 tbsp finely chopped ginger

4. 3 garlic cloves , chopped

5. 1 large red chilli , deseeded and thinly sliced

6. 1 tbsp thyme leaves

7. 1 tsp cinnamon

8. 1 tsp smoked paprika

9. 2 tsp ground coriander

10. 2 tsp cumin seeds

11. 2 x 400g cans chopped tomatoes

12. 800ml vegetable bouillon made with 4 tsp vegetable bouillon powder

13. 2 green peppers , seeded and cubed

14. 1 sweet potato , seeded and cubed

15. 2 plantains , peeled and sliced

16. 160g brown basmati rice

17. 2 x 400g cans red kidney beans , drained

18. handful fresh coriander , chopped, plus extra for sprinkling

19. 140g thick, unsweetened coconut yogurt

How to cook deliciously - Spicy vegetable stew with coconut

1 . Stage

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 bouillon, and stir in the peppers, sweet potato and plantains. Cover and leave to simmer for 30 mins.

2 . Stage

Meanwhile, boil the rice according to pack instructions. Stir the beans into the stew with the coriander and cook gently for 10 mins until the peppers are tender.

3 . Stage

Spoon half the rice and stew into two bowls, top each with 2 tbsp yogurt and scatter with coriander, to serve. Cool the remaining stew and rice, then cover and chill to eat on another night with the remaining yogurt. To serve again, gently reheat the stew in a pan with a splash of water until bubbling. The rice can be reheated in the microwave.