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Beans with Coconut & Cashews

Recipe

Enjoy a bowl full of goodness with this warming stew. Beans and nuts are not only delicious but also provide healthy plant-based protein, perfect if you are looking to reduce your meat intake.

Serves: 4 people   |   Prep time: 8 minutes   |   Cook time: 25 minutes

Main  

Ingredients

  • 3 tablespoons vegetable oil
  • 2 onions, chopped
  • 2 small carrots, thinly sliced
  • 3 garlic cloves, crushed
  • 1 red pepper, cored, deseeded and chopped
  • 1 tablespoon paprika
  • 3 tablespoons tomato purée
  • 400 ml (14 fl oz) can coconut milk
  • 200 g (7 oz) canned chopped tomatoes
  • 150 ml (¼ pint) vegetable stock
  • 400 g (13 oz) can red kidney beans, rinsed and drained
  • 100 g (3½ oz) unsalted cashew nuts
  • small handful of fresh coriander, roughly chopped
  • salt and pepper
  • cooked white rice, to serve

Method

  1. Heat the oil in a large saucepan.  
  2. Add the onions and carrots and fry for 3 minutes.  
  3. Add the garlic and red pepper, and fry for 5 minutes until the vegetables are soft and well browned.
  4. Stir in the paprika, tomato purée, coconut milk, tomatoes, stock and beans and bring to the boil.  
  5. Reduce the heat and simmer, uncovered, for 15 minutes until the vegetables are tender.
  6. Stir in the cashew nuts and coriander, reserving some for garnish, season to taste with salt and pepper and heat through for 2 minutes.
  7. Garnish with the reserved cashew nuts and coriander leaves and serve with rice.