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Thai Inspired Red Bean And Sweet Potato Stew
Ingredients
- 1 1/2 c. water
- 1 Tbsp. instant vegetable stock pwdr
- 1 stalk lemon grass
- outer leaves removed
- lower part only minced into 2-inch
- 1 piece , (throw away grassy top)
- 1 tsp Thai red curry paste
- 1 1/2 lb sweet potatoes, peeled,
- quartered and minced
- 1 3/4 c. cooked red kidney beans
- Or possibly 1 5-ounce. can red kidney beans
- liquid removed, (rinsed if nonorganic)
- Salt, to taste
Directions
- 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 which 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 possibly over jasmine or possibly basmati rice.
- In large saucepan, combine water, stock pwdr, lemon grass and curry paste. Bring to a boil. Add in sweet potatoes, cover and cook over medium heat for 7 min. Stir in beans and salt to taste. Cover and cook till sweet potatoes are tender, about 3 min more. Add in a bit more water if mix becomes too dry. Remove pcs of lemon grass before serving.
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