Zesty Plant-Based Bean Stew

Cooking Time



2 to 4
500 ml Vegetable Stock 2 Carrots (chopped) 2 Onions (chopped) 2 Celery (chopped) 1 Pointed Pepper or any pepper (chopped) 1 tsp Paprika 3 Garlic Cloves (Chopped) 2 tsp Turmeric 1 tsp Cumin 1 tbsp Yeast Flakes 1 tbsp Corn Flour (Mixed with 50ml of water) ` 1 tsp Ground Coriander 2 tsp Mustard Powder 2 tsp Dried Parsley 1 tin Chopped Tomatoes 1 cup Cooked black eyed peas 1 tin Coconut Milk 1 cup Spring Greens 1 cup Spinach 1 tbsp Desiccated Coconut 1 tbsp Fresh Coriander Juice from half a lime
1.) Start by putting about 100ml of stock into a big pot (3L should be fine) and add the onions and carrots. Cover and let is simmer for 3-4 mins or until the onions are softened.

2.) Add in the pepper and celery sticks, and add the rest of the stock now. Cover and let it simmer for another 5 mins.

3.) Add the garlic, turmeric, cumin, paprika and ground coriander. Stir and let it cook for another 3 minutes while covered

4.) Once the vegetables start to soften, add the chopped tomatoes, black eyed peas, parsley, yeast flakes and mustard powder. Stir and let is cook for 15-20 mins covered. You may need to give it a stir every few mins, just so it doesn’t stick to the bottom of the pan.

5.) Add the coconut milk, spring greens and spinach now. Stir and cook for another 10 mins, or until the spring greens are soft.

6.) Once the vegetables are soft, add the lime juice, desiccated coconut and fresh coriander.