Meal of the Month: Turmeric sunshine coconut stew
What we wouldn’t do for a few days of sunshine at this time of year?
In reality, we have to find alternative sources of warmth and the best we hope for is a big bowl of virtuous sunshine, and this recipe has you covered.
To add extra substance, feel free to add rice – jasmine works a treat – or other vegetables as you see fit – butternut squash or potato will do wonders.
This turmeric sunshine coconut stew is bursting with loads of flavour and will be ready in no time all.
What to do
Place a large pan over a medium heat and add the oil. Add the onion, season with salt and pepper and fry for 6-8 minutes until soft.
Add the garlic, chilli, turmeric and curry powder and fry for a further 2 minutes until the spices release their aroma.
Add the sweet potato chunks and stir until coated in the spices, then pour in the vegetable stock, coconut milk and chickpeas. Raise the heat to simmer and cook for 15 minutes or until the sweet potato tender.
Lastly, check the seasoning and stir through the lime juice and coriander. Serve in deep bowls and enjoy!
Cooking time: 30 minutes approx
2 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 red chilli, finely chopped
2 tsp ground turmeric (or two thumb-sized pieces of fresh turmeric, finely chopped)
1 tbsp curry powder
2 large sweet potatoes, peeled and diced
400ml vegetable stock
1 x 400ml tin coconut milk or alpro coconut milk
1 x 400g tin chickpeas, rinsed and drained
Juice of ½ lime
A handful of fresh coriander, roughly chopped
Sea salt and freshly ground black pepper