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Two bowls of vegan curried coconut stew

Vegan curried coconut stew

A star rating of 4 out of 5.1 ratingRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Enjoy our vegan curry and achieve all five of your 5-a-day. Choose a yogurt fermented with dairy-free cultures and fortified with calcium and vitamins

  • Dairy-free
  • Egg-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
low inkcal387
low infat10g
high infibre19g


  • 1 tbsp rapeseed oil , or olive oil
  • 2 onions (320g), chopped
  • 20g ginger, peeled and shredded
  • 320g sweet potatoes or butternut squash, peeled and cut into chunks
  • 2 tbsp korma curry powder
  • 1 tsp ground cumin
  • 1 cinnamon stick
  • 2 x 400g cans chopped tomatoes
  • 2 tsp vegetable bouillon powder
  • 400g can butter beans, undrained
  • 400g can borlotti beans undrained
  • 175g French beans, cut into equal lengths
  • 120g cabbage, shredded
  • 175g coconut yogurt


  • STEP 1

    Heat the oil in a large non-stick pan over a medium heat and fry the onions and ginger for a few minutes until starting to soften. Add the sweet potatoes or squash and cook a few minutes more. Stir in the curry powder, cumin and cinnamon stick, then tip in the tomatoes, two cans of water and the bouillon powder. Bring to the boil.

  • STEP 2

    Once boiling, tip in all the beans. Bring to a simmer and cook, uncovered, for 15 mins. Stir in the cabbage and yogurt, then cook for 5 mins more until all the vegetables are tender. Remove from the heat and leave to cool for a few minutes, then serve half of the stew straightaway, leaving the remaining half to cool for later (if you're following the vegan Healthy Diet Plan). Once cool, the remaining stew will keep chilled for up to a day. Reheat in a pan over a medium-low heat until piping hot and bubbling.

Goes well with


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A star rating of 4 out of 5.1 rating

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