Koinkk sans toque

Coconut Stew with Bell Peppers, Sweet Potato & Red Kidney Beans

El Koinko

A recipe by El Koinko · the scent of travel.

Curry, coconut milk, a sweet potato that turns silky: this stew smells of travel without leaving the kitchen. Soft, fragrant, comforting — and clever, because it reinvents itself three times in a week: hot tonight, gratinéed tomorrow, fresh in a salad the day after.

The one move that changes everything: toast the spices for a minute before the coconut. That’s what gives the “restaurant curry” flavor. The rest is patience and a good bunch of cilantro.

Coconut Stew with Bell Peppers, Sweet Potato & Red Kidney Beans

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5 people
Ingredients Method Notes

Ingredients
  

  • 4 bell peppers 1 red + 3 yellow, cut in strips
  • 1 sweet potato ~12 oz, cut in 1/2-inch dice
  • 1 zucchini sliced in half-moons
  • 2 ripe tomatoes diced
  • 1 large onion thinly sliced
  • 3 cloves garlic minced
  • 14 oz cooked red kidney beans 1 can, rinsed
  • 3/4 cup coconut cream
  • 1 bunch fresh cilantro
  • 2 tbsp olive oil
  • salt, pepper

Method
 

  1. Dice the sweet potato and zucchini into 1/2-inch cubes, cut the bell peppers and onion into strips, dice the tomatoes. Mince the garlic.
  2. In a large sauté pan with the olive oil, soften the onion 2 min, then add the sweet potato for 5 min over medium-high heat.
  3. Add the bell peppers and zucchini, 5 more minutes to color them.
  4. Add the garlic and all the spices except the garam masala. 1 minute to toast them — it should smell nutty.
  5. Add the diced tomatoes, salt, pepper. Let stew 3 min.
  6. Pour in the coconut cream, lower the heat, cover and let go 12 min until the sweet potato is tender.
  7. Add the kidney beans, 3 min uncovered to thicken. Cut the heat, add the garam masala and half the chopped cilantro. Taste and adjust.

Notes

Koinkk’s tip: if it’s too thin (zucchini and tomatoes release water), reduce uncovered for 5-8 min and mash a few sweet potato cubes into the sauce to bind — the starch does the work, not flour.
One base, three lives:
• Hot tonight — over rice, quinoa, or bulgur, with the rest of the cilantro.
• Quick gratin — in a baking dish, top with breadcrumbs or grated cheese + a drizzle of oil, broil.
• Cold for lunch — perfect in a jar, with a squeeze of lime.
Whispered by the bots, tested and tasted by Koinkk. 🦆

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