Rich, earthy and wholesome flavours, this stew has all of the ingredients to make the perfect winter dinner. The base is made from cooking onions, garlic and mushrooms in paprika, before mixing through creamy coconut milk, black beans and crispy kale.
We love to serve this with a side of roasted sweet potatoes, a simple mixed leaf salad or even some cooked brown rice.
Serves: 4
Prep time: 5 minutes
Cook time: 30 minutes
Food Styling: Lily Gjertsen
Photography: Leo Harris
Season: Autumn/Winter
Ingredients
100g kale
1 onion, peeled and diced
3 garlic cloves, peeled and diced
5 large flat mushrooms, sliced
2 tsp of paprika
2 x 400g cans of black beans, drained
1x 400g can of coconut milk
1 tbsp of brown rice miso paste
1 tbsp of smooth almond butter
1 tbsp of harissa paste
Juice of 1 lime
Olive oil
Salt
Method
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Preheat the oven to 200C/190C fan/gas mark 6.
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Place the kale onto a large baking tray and drizzle with olive oil and a pinch of salt. Mix well and roast for 5-10 minutes until crispy. Once crispy, remove from the oven and leave to cool a little before roughly chopping. Leave to one side until needed.
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Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic and a pinch of salt, mix well and cook for 5-10 minutes until the onion becomes soft.
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Add the sliced mushrooms and paprika. Mix well and leave to cook for 5-10 minutes until the mushrooms have reduced in size and softened – stirring occasionally to ensure the mushrooms don’t stick to the bottom of the pan.
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Once the mushrooms have softened, mix through the drained black beans and cook for 5 minutes before pouring in the coconut milk and adding the miso paste, almond butter, harissa paste and lime juice.
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Mix everything together and leave the stew to simmer for 10-15 minutes to allow the coconut milk to absorb into the beans.
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Once ready to serve, mix through the crispy kale and a dash of water if needed to bring everything together.
Read more: Bitter Lemon
Food writer and photographer duo Lily Gjertsen & Leo Harris know exactly what you want to cook mid-week. Their vegetarian recipes use staple pantry ingredients and veg that you’ll often have in your fridge, so you don’t need to do too much thinking when you’ve come back from a long day. It’s simple, delicious and nourishing food.
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