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Vegan curried potato, carrot and butter bean stew

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by Toni Olukiran

4min read

Born out of not having enough ingredients for a curry as well as too few ingredients to make a stew, this hybrid dish was born and quickly became a midweek staple in my house. The potato does a lot for this dish – it soaks up the sauce, thickens it, and is only more delicious when paired with rice or roti for some double carb action.

Potatoes in curries and stews are always going to just taste delicious, aren't they? In this recipe, the potato soaks up all the wonderful flavour of the sauce, while the carrot adds extra sweetness and the butter beans add some bite and creaminess. A great balance of sweet, smoky and savoury, it's a curry with an almost Katsu-like edge to it, thanks to the addition of the sweet and earthy jerk sauce added. The curry-stew hybrid is inspired by my mum who one day decided to mix the flavours of a traditional Jamaican curry and brown stew together. It's by no means an authentic Jamaican curry or stew, but it's delicious and well worth giving a go – especially for those times you only have random leftover ingredients to cook with. An old bag of potatoes, some carrots and a tin of beans is (almost) all you need for a tasty, nourishing dinner. And like many West-Indian dishes, it's one of those dishes wherein once all the ingredients are in the pot, your work kind of stops there. You let it all simmer together for about 30 minutes, enough for you to get on with other things – so by the time you get back to it, it's ready to serve.

Prep time

10 mins

Cook time

40 mins

Serves

4

Ingredients

1 can of butter beans, drained and rinsed

300g baby potatoes

200g or 2 large carrots

1 onion, sliced

3 cloves of garlic, peeled and smashed but left whole

2 tsp Caribbean curry powder (I used Tropical Sun)

2 tbsp jerk seasoning (I used Grace's BBQ )

2 tsp soy sauce

Sprig of fresh thyme

½ tsp ground fenugreek

1 lemon

400 ml stock or 1 ½ stock cubes

Chilli flakes, to garnish

Spring onion, to garnish

Method

STEP 1

Start by cutting your onion and carrot into slices, and chopping your baby potatoes into quarters. Peel your garlic and smash them with the side of your knife. 

STEP 2

Add 2 tablespoons of neutral oil to a pan on low-medium heat. Add your onions, and let them cook down until they are translucent and have begun to caramelise. This should take around 5-7 minutes. 

STEP 3

Next, add in your carrot, garlic and potato, along with 2 teaspoons of curry powder and fenugreek. Mix together and let this fry for a minute before adding in 400 ml stock. Leave to simmer for 5-10 minutes. 

STEP 4

Add 2 tablespoons of jerk seasoning, along with the tin of butter beans, a dash of soy sauce, a squeeze of lemon and your sprig of thyme.

STEP 5

Leave to simmer for 25-30 minutes. The stew should be thick enough to coat the back of your spoon. Simmer until all the veg is fork tender, and then remove from the fire. Serve with some rice, roti, or dumplings (all three if you want) and enjoy!

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By Toni Olukiran
Toni Olukiran

Toni is one of our lovely Content Marketing Assistants, and when she’s not writing posts about everything from Jamaican cooking to vegan champagne, she’s making a Spotify playlist (she was at 200, at her last count) or playing tennis in the park.

Read more from Toni


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