Beans and sweet potatoes are bathed in rich coconut milk with a little heat from the jalapeño. The best part is being surprised with bursts of flavor from the ginger, lemony herbs, and fresh cilantro. All that and it’s easy enough to make after a hard day at work. Serve over rice for a complete meal.

YIELD: 4 servings

TOTAL PREP TIME: 15 minutes

TOTAL COOKING TIME: 20 to 30 minutes for stove top, 8 to 9 hours for slow cooker

INGREDIENTS

• 1 large sweet potato, peeled and chopped
• 3 cups (531 g) cooked kidney beans or (492 g) chickpeas or 2 cans (15 ounces, or 425 g each), rinsed and drained
• 1 mild jalapeño, seeded and minced
• 1 cup (235 ml) water
• 1 can (14 ounces, or 390 ml) light coconut milk
• 2 cloves garlic, minced
• 1 tablespoon (8 g) grated fresh ginger
• 1 cube veggie bouillon
• 1 tablespoon (5 g) lemon grass, lemon verbena, or lemon balm, minced
• 1/2 teaspoon dried ground galanga root (or 1/4 teaspoon coriander plus 1/8 teaspoon cayenne)
• Zest of 1/2 lime
• Salt, to taste
• Fresh cilantro or Thai basil, for serving

INSTRUCTIONS

STOVE-TOP DIRECTIONS:

1. Put everything except the salt and cilantro into a soup pot.
2. Bring to a simmer over medium-high heat and then decrease the heat to low.
3. Cook until the potatoes are easily pierced with a fork, 20 to 30 minutes.
4. Mash a few of the sweet potatoes to thicken up the stew, add salt if needed, and serve over rice.
5. Top with the chopped cilantro.

SLOW COOKER DIRECTIONS:

1. Put everything except the salt and cilantro into a 4-quart (3.8 L) slow cooker.
2. Cook on low for 8 to 9 hours.
3. Mash a few of the sweet potatoes to thicken up the stew, add salt if needed, and serve over rice.
4. Top with the chopped cilantro.

PER 1 1/2-CUP (355 ML) SERVING (DOES NOT INCLUDE RICE):

• 255.8 calories; 6.0 g total fat; 5.4 g saturated fat; 10.8 g protein; 38.8 g carbohydrate; 13.4 g dietary fiber; 0 mg cholesterol.