Tasty and wholesome stew that will bring some FLAVA to your midweek meals. This dish is vegan friendly and perfect for those cold winter nights, tastes lovely with a likkle white rice. I made it with some baked herb jacket potatoes and homemade hummus. Altogether it cost about £3.80/$4.30

Cooks for 4-6 people


  • 1 tbsp olive oil
  • 1 large onion (Julienne)
  • Green bell peppers (Julienne)
  • Red bell peppers (Julienne)
  • 1/2 Scotch bonnet (chopped)
  • 500g mushrooms (sliced)
  • 2 leeks (chopped)
  • 2 x 400g tinned chopped tomato
  • 1 tsp of salt
  • 2 tsp black pepper
  • 2 tsp paprika
  • 3 garlic cloves or 2tsp garlic granules
  • 2 tsp mixed herbs
  • 1 ginger powder
  • Coconut shavings
  • 2 X 400g butter beans
  • coconut shavings for garnish
  • 150ml water or coconut milk


  1. Pour olive oil in a shallow pan, dash in onions, bell peppers, scotch bonnet and garlic and cook until soft on a medium heat.
  2. Once soft, fling in the mushrooms, leeks, and cook down until soft. Then pour in the chopped tomato, salt, black pepper, paprika, mixed herbs and ginger, then mix together.
  3. Pour in the water or coconut milk and simmer for 3-5 minutes. Then dash in the butterbeans and leave to simmer for 5 minutes.
  4. Fling on coconut shavings or parsley for garnish.