Coconut Curry Stew


A winter warming, easy Coconut Curry Stew ready for all the family in only 45 minutes. A big bowl of colourful goodness!


Preparation Time – 15 minutes

Cooking Time – 30 minutes

Servings – 4


  • 1 tbsp olive oil or avocado oil
  • 1 small onion finely chopped
  • 2 cloves of garlic finely grated
  • 20g fresh ginger, fined grated
  • 2 medium sweet potatoes, peeled and diced into chunks
  • 2 cans of tomatoes
  • 400ml water or vegetable stock (1 empty tomato can full)
  • 1 can of full fat coconut milk or 300g full fat coconut yoghurt + more to serve
  • 2 tbsp curry powder
  • 1 tsp cumin
  • 2 cans of beans of choice, drained and rinsed well; we used pinto beans!
  • 200g bag of trimmed green beans
  • 150g of savoy cabbage shredded
  • Salt and Pepper to taste


  1. Heat oil in a large pot. Add the onion and cook for 5 minutes. Stir in the ginger and garlic and cook for a further two minutes.
  2. Add the sweet potato, tomatoes, curry powder and cumin to the pot. Bring to the boil, reduce to a simmer and add in the rinsed beans. Cook uncovered for 15 minutes.
  3. Stir in the cabbage, green beans,  and coconut milk or yoghurt. Leave to simmer for 5- 10 minutes more; until all the vegetables are cooked to your liking.
  4. Serve with coconut yoghurt on top and some toasted seeds if desired.


*I like to sometimes add half of the greens to the stew and steam the rest for serving on top!