Curried Sweet Potato and Crab Apple Stew

Ingredients: 2 shallots, 1 clove of garlic, 2 coriander stems, 10g turmeric, 10g ginger, 1/2 a sweet potato, 2 carrots, 2 crab apples, generous handful of kale and 1/2 a red chilli.

Larder: 650-750ml stock, 1 tin of butter beans, knob of butter, salt and pepper, glug of oil and 2 dollops of crème fraîche.


  • Chop the shallots, and finely chop the garlic and coriander leaves and stems. Peel and grate or finely chop the turmeric and ginger.
  • In a heavy bottom saucepan, heat a knob of butter and gently sauté the shallots, garlic, turmeric, ginger and coriander stems until translucent.
  • Meanwhile peel and chop the sweet potato into 1-2cm chunks. Wash and chop the carrots and crab apples (no need to deseed them).
  • Add the sweet potato, carrots and crab apple to the saucepan and sauté for a few minutes while you prepare the stock.
  • Add 650ml stock and simmer for about 15-20 minutes until the veggies are soft.
  • Add the butter beans and coriander leaves for the last 5 minutes of cooking. Add more stock if it’s too thick.stew-overhead-with-beans-600px
  • While the stew is cooking, chop the kale and slice half the chilli on the diagonal. In a frying pan, heat another glug of oil and fry the kale and chilli on high heat until just starting to crisp. Season generously with salt.
  • When the stew is ready, serve in bowls with kale and chilli on top and a dollop of crème fraîche.

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