Thai-Inspired Red Bean and Sweet Potato Stew

[Guest guest]

Thai-Inspired Red Bean and Sweet Potato Stew

 

4 Servings—Vegan

 

Fortunately, many Southeast Asian ingredients formerly

considered exotic are now regularly stocked on

supermarket shelves. You’ll need Thai curry paste and

a stalk of lemon grass to get the great taste that

this quick recipe delivers. If your supermarket

doesn’t carry them, try an Asian market. It’s worth

the effort to have these ingredients on hand. Serve

this memorable stew on its own or over jasmine or

basmati rice.

 

1 1/2 cups water

1 Tbs. instant vegetable stock powder

1 stalk lemon grass, outer leaves removed, lower part

only chopped into 2-inch pieces (discard grassy top)

1 tsp. Thai red curry paste

1 1/2 lbs. sweet potatoes, peeled, quartered and

chopped

1 3/4 cups cooked red kidney beans or

15-oz. can red kidney beans, drained (rinsed if

nonorganic)

Salt to taste

In large saucepan, combine water, stock powder, lemon

grass and curry paste. Bring to a boil. Add sweet

potatoes, cover and cook over medium heat for 7

minutes.

 

Stir in beans and salt to taste. Cover and cook until

sweet potatoes are tender, about 3 minutes more. Add a

bit more water if mixture becomes too dry. Remove

pieces of lemon grass before serving.

 

PER serving: 278 CAL; 10 G PROT; 1 G TOTAL FAT (0 SAT.

FAT); 59 G CARB.; 0 MG CHOL; 164 MG SOD.; 11 G FIBER

 

 

 

 

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