Potato and Kidney Bean Daube
This vegetarian Mauritian daube is a cross between a stew and a curry. Quick to make and very healthy, it makes for a great, easy midweek meal option.
From the book
Sunshine on a Plate
The debut cookbook from celebrated MasterChef winner, Shelina Permalloo
Fresh and vibrant dishes showcasing Shelina's native Mauritian cuisine
Delicious family-friendly and time-saving recipes
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Introduction
I love every kind of daube (the Mauritian version of stew). Traditionally from the Daube region of France, these stews have become a staple in every Mauritian household. My version with potatoes and kidney beans is a very simple dish using only a handful of ingredients. I love eating this with steamed basmati rice and Fresh Carrot Salad, but you could probably eat this on its own and not feel underfed.
Ingredients
| 2 tbsp | rapeseed oil |
| 2 | small banana shallots, thinly sliced |
| 1 | garlic clove, finely chopped |
| 2 tbsp | freshly chopped coriander stalks |
| 1 | green chilli, finely chopped |
| 1 tsp | salt |
| 4 sprigs | of thyme |
| 1 x 400g | tin peeled plum tomatoes, use only half of the tomatoes but all of the juice |
| 2 | medium King Edward potatoes, or any non-chalky floury potato, chopped into 2.5 cm cubes |
| 1 x 400g | tin kidney beans, rinsed and drained |
| freshly chopped coriander, to garnish |
Method
Heat the oil in a large pan over a medium heat and fry the shallots for 2 minutes until just beginning to soften. Add the garlic, coriander, chilli, salt and thyme and cook for a further 2 minutes.
Add the tomatoes and cook for 5 minutes, stirring occasionally, then add the tomato juice and 200ml of water along with the potatoes and kidney beans. Bring to a simmer, reduce the heat, cover and cook for 15 minutes until the tomatoes start to break down (you can help this process along by using a wooden spoon to crush them).
Sprinkle over the coriander and serve hot.
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