Kale and red bean stew

with sweet potato, pumpkin, sun-dried tomatoes and ginger

This stew with tubers, legumes and leaves is very complete from a nutritional point of view. The ginger, garlic and fresh coriander give it an interesting Asian touch.

Nice and quick!
Vegan
Gluten-free

Preparation time:

35 min.

Difficulty level:

Easy

Allergens:

celery, soya

Ingredients

Pumpkin

Sweet potato

Onion

Garlic

Ginger

Plum tomato

Cooked red beans

Kale

Sun-dried tomatoes

Vegetable broth

Fresh coriander

Bay leaf

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2121
507
15
2
84
10
15
17
0
322

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Wash the vegetables. Peel and finely chop the onion, garlic and ginger. Grate the tomato. Peel the pumpkin and sweet potato and cut them into cubes of maximum 2cm. Soak the sun-dried tomatoes in hot water. Cut the kale into thin strips and remove its stem.

Heat 2 tablespoons of oil in a pot and sauté the onion, garlic and ginger for 2 minutes. Add the pumpkin and sweet potato and let it cook for another 3 minutes. Add the grated tomato, bay leaf and vegetable broth. Cover it with water (to the height of the vegetables). Bring it to a gentle boil and let it cook for approx. 12 minutes until the pumpkin is tender. Season to taste.

Drain the water from the sun-dried tomatoes and cut them into thin strips. Drain and wash the beans. Add the sun-dried tomatoes, beans and the kale to the pot and let it cook for 3 minutes. If necessary add more water.