Name: Butter Bean and Sweet Papas Coconut Stew
Total time: 55 min
Yield: Serves: 4 as a side or 2 as a main
Ingredients: 3 tablespoons coconut yogurt; a handful of coriander/cilantro leaves, chopped; juice of 1 lemon; 1 x 400 g/14 oz can of butter/lima beans, drained; a large handful of spinach leaves; 700 ml/24 fl oz/3 cups water; salt and pepper; 1 tablespoon coconut oil; 1 tablespoon cumin seeds; 4 sweet potatoes (approx. 800 g/1 lb 12 oz), peeled and cut into small chunks; 2 carrots, finely chopped; 1 red pepper, peeled, deseeded and chopped; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 small green chilli, finely chopped; 1 teaspoon grated root ginger

Preparation info

Serves:
4
as a side as a main

Difficulty
Easy
Ready in
55 min

Appears in

Plant Feasts

By Frankie Paz

Published 2024

About

Fire on, tunes pumping, I created this dish that nourishes and comforts using left-over bits in my refrigerator. Working with what you’ve got is an invitation to get experimental, to get playful. Take time to learn each herb and seasoning.

My tips for creating a new dish: choose a few vegetables, fry some garlic and onion, and season. Add your veg. Work out if you want a creamy dish. I often add coconut yogurt or milk balanced with fresh tomatoes. Or sometimes I flow with dry. Finis