Broad Bean Stew


Broad Bean Stew
Preparation time
Cooking time


For 4 Person(s)


  • 2 tablespoon(s) olive oil
  • 1 medium onion, chopped
  • 2 stalk(s) escallion, chopped
  • 1 tablespoon(s) ginger, chopped
  • 3 clove(s) garlic, finely chopped
  • 2 teaspoon(s) turmeric powder
  • 1 cup(s) pumpkin, diced
  • 1 cup(s) Grace Coconut Milk
  • 1 can(s) Grace Broad Beans, drained
  • 1/2 teaspoon(s) black pepper

Broad Bean Stew Directions

  1. Heat olive oil and use to saute the chopped onion, escallion, ginger and garlic; stir constantly.
  2. Mix in the turmeric powder and the diced pumpkin until the flavours develop and the pumpkin improves in colour.
  3. Pour in the coconut milk, stir and bring to a boil.  Allow to simmer until the pumpkin is tender.
  4. Fold in the broad beans and black pepper.

    To Serve:  Serve with Herb Potatoes, Yam and a Tomato Salad.

    Recipe prepared and presented by Chef Warren Wilson and Alfred Brissett of LIVITY Restaurant.

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