Thai-Inspired Red Bean and Sweet Potato Stew

• 1 1/2 cups water
• 1 Tbs. instant vegetable stock powder
• 1 stalk lemon grass, outer leaves removed, lower part only chopped into 2-inch pieces (discard grassy top)
• 1 tsp. Thai red curry paste
• 1 1/2 lbs. sweet potatoes, peeled, quartered and chopped
• 1 3/4 cups cooked red kidney beans or
• 15-oz. can red kidney beans, drained (rinsed if nonorganic)
• Salt to taste

1. In large saucepan, combine water, stock powder, lemon grass and curry paste.
2. Bring to a boil.
3. Add sweet potatoes, cover and cook over medium heat for 7 minutes.
4. Stir in beans and salt to taste.
5. Cover and cook until sweet potatoes are tender, about 3 minutes more.
6. Add a bit more water if mixture becomes too dry.
7. Remove pieces of lemon grass before serving.

water, lemon grass, red curry, sweet potatoes, red kidney beans, salt

Taken from www.vegetariantimes.com/recipe/thai-inspired-red-bean-and-sweet-potato-stew/ (may not work)