Vegan Oriental fusion stew with coconut infused jasmine rice

    30 min

    I accidentally made this from whatever-was-left-at-home. Loved it. An Asian mix of Indian and Thai food.


    3 people made this

    Serves: 4 

    • 4 portions organic jasmine rice
    • 1 teaspoon cooking oil
    • 1 large red onion, chopped
    • 3 carrots
    • 1 red pepper
    • 1 large bag fresh spinach
    • 1 teaspoon peanut butter
    • 2 teaspoons coconut oil
    • 1 (400g) tin black eye beans, drained
    • 2 to 3 tablespoons soy sauce
    • 2 to 3 tablespoons garlic powder
    • 1/2 teaspoon cayenne pepper
    • 1 1/2 teaspoons sweet basil leaves
    • 1 to 2 teaspoons dried basil
    • salt and pepper to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Start cooking the rice by following the instructions of the packet. While it boils, prepare the rest of the dish.
    2. Place a large pan on high heat, add the cooking oil, and fry the onions until soft. Meanwhile, peel and cut the carrots and pepper in small pieces.
    3. Add the carrots and pepper to the pan. Make sure to stir often so nothing burns, if needed lower the heat slightly to medium-high.
    4. When the carrots are soft, add the spinach and let fry until soft.
    5. Add the peanut butter and half of the coconut oil. Be sure to try and put it in the pan slightly on the side of everything else, then try to make the oil and butter mix and soften before mixing it in to the stew, otherwise you run the risk of the peanut butter sitting in one place of the dish - try to spread it evenly!
    6. Add the beans. Then add the soy sauce, herbs and spices. Lower the heat and let it simmer for a few minutes.
    7. Once the rice is done, rinse it in cold water and add it back to the pot it was in, salt it a little and add the remaining coconut oil.
    8. Serve the bean and veg mixture over the rice. Enjoy!

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