As it’s World Vegan Day, we thought we’d share with you a new recipe from our Chef David Stone from etc Monument for a sweet potato & black turtle bean curry. You won’t miss the meat in this dish as the beans & potatoes make it super filling! Vegans and non-vegans – give it a go and let us know what you think!



  • 1 sweet potato
  • 100g pre cooked black turtle beans
  • 1 onion
  • 2 garlic
  • 2 chilies
  • 1 tablespoon tamarind paste
  • 2 lime leafs
  • 1 lemongrass stalk
  • 100g desiccated coconut
  • 2 tins coconut milk
  • 2 onions
  • Handful of coriander
  • Handful of bean sprouts



Peel and roughly chop the sweet potato into bite size chunks.

Peel and thinly slice the onion.

Finely chop the chilies.

Crush the garlic.

Finely chop the lemongrass.

Put all the above ingredients into a saucepan and sweat off for a few minutes

Add 2 tins of coconut milk, bring to the boil and then turn down the heat to simmer.

Add the tamarind, lime leaves & black turtle beans and stir to combine.

While waiting for the sweet potato to soften, toast coconut until golden brown in a separate pan.

Take coconut off the heat.

Prepare your garnish – thinly slice 2 spring onions and roughly chop the coriander.

Once the sweet potato is cooked through, fold through the toasted coconut and serve in a bowl, with the garnish on top.



sweet potato & black turtle bean curry





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