Jesus – what a mouthful that title is and what a bellyful this meal is – just delicious. This is one of my go to dishes for when the vegans come a visiting. I originally posted this recipe on my old site – Sydney Table – back in 2012 but since then the joy of post bean flatulence has graced the King household many a time 🙂 Easy to cook and impressive in flavour and aroma – get it into you!! All the best…….JK
ARTICLE FROM SEPTEMBER 3RD, 2012
I do enjoy the challenge of cooking vegan food to impress guests but to also surprise me and the guests with the diversity and tastiness of creating things with a reduced pantry. Some of the best meals I have made have been vegan and I love finding new things to try. Have no fear, I will never become a vegan – I could never give up pork belly, bacon on Sundays, lamb chops, chicken breast, fish, hearty beef steaks and any other animal I have missed.
So this original recipe came from Quick Fix Vegetarian by Robin Robertson. I have tweaked the hell out of it and this is more JK’s “Jamaican” Red Bean Stew Hope you like it.
YOU WILL NEED:
1 Tbsp extra virgin olive oil
3 cloves garlic, minced
2 cups sliced baby carrots
3 leeks, chopped
1 sweet potato, diced
1 (15 oz) can diced tomatoes, drained
3 tsp curry powder
1 tsp dried thyme
1/2 – 1 tsp Peri Peri pending on your tastes (use red pepper flakes if you can’t get the Peri Peri)
1/2 tsp ground allspice
Salt and freshly ground black pepper
2 (16 oz) cans dark red kidney beans, drained and rinsed
1 cup unsweetened coconut milk
1 – 2 cups unsalted vegetable broth or water
1/4 tsp salt or to taste
YOU WILL NEED TO:
1) Pour the oil into a MEDIUM TO LARGE slow cooker and set the cooker on high.
2) Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients
3) To the cooker, add the carrots, leeks, sweet potato, and tomatoes.
4) Stir in the curry powder, thyme, Peri Peri, allspice, and salt and pepper to taste
5) Add the beans, coconut milk, and broth
6) Reduce heat, cover, and cook on low for 6 to 8 hours -the longer the better
7) I think best served with brown rice but any grain would be nice – I also think cous cous would be sensational as would quinoa
Approximate Nutrition Info
Nutrition Data Per 209g Serving: 200 cal, 23g carb, 11g fat, 295mg sodium, 6g fiber, 6g protein, low Cholesterol, high in Manganese & Vit A. Estimated glycemic load 8