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Coconut bean stew

Serve this mung and aduki beans stew with some sticky rice for a taste of Thailand right in your home.

Posted by: kim
On:

Cuisine

Thai

Time

30 - 60 mins

Skill Level

Newbie

Serves

4

Courses etc.

Main Courses

You will need

IngredientAdd
1 cup or 200g organic mung beans, soaked overnight More products
1 cup or 200g aduki beans, soaked overnight More products
1 tsp kelp powder OR More products
a few strips kombu, cut up More products
2 carrots, chopped

Awaiting stock

More products
1 leek, chopped More products
1 broccoli head, cut into florets More products
about half a pint or 250ml coconut milk More products
2 cloves garlic More products
ground black pepper, to taste More products
a little turmeric to taste More products
a little cumin to taste More products
a little nutmeg to taste More products
2 tbsp thai curry paste, optional More products
a little soy sauce OR

Awaiting stock

More products
a little liquid aminos Available only in our Tollcross shop More products
2 tbsp tahini More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • inse and drain the beans and then bring to boil in a pan, add the kelp powder or kombu strips and simmer until they are nearly soft.
  • Add the carrots and continue to simmer.
  • When the carrots are half cooked, add the leeks and broccoli.
  • Keep an eye on the water levels, and from time to time top up with coconut milk.
  • Add garlic, black pepper, spices and thai curry paste if using.
  • Stir in the tahini to thicken the sauce.
  • Stir in tamari or liquid aminos if required, and serve with some thai sticky rice.

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Kombu Sea Vegetable Hokkaido
Clearspring (40g)
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Ground Cumin Seeds ORGANIC
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Light Tahini ORGANIC
Meridian (270g)
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£4.35
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£2.29