Thai sweet potato bean stew | The Vegan Society

Name: Thai sweet potato bean stew | The Vegan Society
Ingredients: 1 large sweet potato, peeled and chopped; 3 cups (531g) cooked kidney beans or (492g) chickpeas or 2 cans (425g each), rinsed and drained; 1 mild jalapeño, seeded and minced; 1 cup (235ml) water; 1 can (390ml) light coconut milk; 2 cloves garlic, minced; 1 tbsp (8g) grated fresh ginger; 1 cube veggie bouillon; 1 tbsp (5g) lemon grass, lemon verbena, or lemon balm, minced; 1/2 tsp dried ground galangal root (or 1/4 tsp coriander plus 1 1/8 tsp cayenne); Zest of 1/2 a lime; Salt, to taste; Fresh cilantro or Thai basil, for serving

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Beans and sweet potatoes are bathed in rich coconut milk with a little heat from the jalapeno. The best part is being surprised with bursts of flavour from the ginger, lemony herbs, and fresh...

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Ingredients

1 large sweet potato, peeled and chopped
3 cups (531g) cooked kidney beans or (492g) chickpeas or 2 cans (425g each), rinsed and drained
1 mild jalapeño, seeded and minced
1 cup (235ml) water
1 can (390ml) light coconut milk
2 cloves garlic, minced
1 tbsp (8g) grated fresh ginger
1 cube veggie bouillon
1 tbsp (5g) lemon grass, lemon verbena, or lemon balm, minced
1/2 tsp dried ground galangal root (or 1/4 tsp coriander plus 1 1/8 tsp cayenne)
Zest of 1/2 a lime
Salt, to taste
Fresh cilantro or Thai basil, for serving