This tasty veggie dinner truly has it all – five of your 5-a-day, folate, fibre, vitamin C and iron. Serve with coconut yogurt and brown basmati rice.
Prep:10 mins
Serves 4
1 tbsp rapeseed oil2 large onions, thinly sliced1 tbsp finely chopped ginger3 garlic cloves, chopped1 large red chilli, deseeded and thinly sliced1 tbsp thyme leaves1 tsp cinnamon1 tsp smoked paprika2 tsp ground coriander2 tsp cumin seeds2 x 400g cans chopped tomatoes800ml vegetable bouillon made with 4 tsp vegetable bouillon powder2 green peppers, seeded and cubed1 sweet potato, seeded and cubed2 plantains, peeled and sliced160g brown basmati rice2 x 400g cans red kidney beans, drainedhandful fresh coriander, chopped, plus extra for sprinkling140g thick, unsweetened coconut yogurt
STEP 1Heat 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.STEP 2Meanwhile, 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.STEP 3Spoon 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.
