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 & takes 35 minutes to cook
1 onion, peeled and diced
3 garlic cloves, peeled and diced
5 large flat mushrooms, sliced
2 teaspoons of paprika
2x 400g cans of black beans, drained
1x 400g can of coconut milk
1 tablespoon of brown rice miso paste
1 tablespoon of smooth almond butter
1 tablespoon of harissa paste
Juice of 1 lime
1. Preheat the oven to 190C, fan setting.
2. 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.
3. Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the chopped onion, garlic and a pinch of salt, mix well and cook for 5-10 minutes until the onion becomes soft.
4. Once soft, add the sliced mushrooms and paprika. Mix well and leave to cook for 5-10 minutes until the mushrooms have reduced in size and become soft - stirring occasionally to ensure the mushrooms don’t stick to the bottom of the pan.
5. Once the mushrooms are soft, 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.
6. Mix everything together and leave the stew to simmer for 10-15 minutes to allow the coconut milk to absorb into the beans.
7. Once ready to serve, mix through the crispy kale and a dash of water if needed to bring everything together.