Books & Spoons recipe: Colorful Shellfish Stew

Sometimes even the best laid plans fail, like when you plan to start the grill season after many glorious days of spring, and then on your planned day of grilling, it is  snowing, and plans change on the fly.
Here's a recipe that is a great alternative! It only takes about 30 minutes total time to cook, makes enough for a family of four, and is versatile, you can use shellfish, pork, chicken, or leave all meat out and have a great vegetarian dish with lovely flavors and textures, not to mention the cheerful colors. I hope you enjoy it
~ Cheers!

INGREDIENTS:

500 g / 1 lb raw prawns, peeled and rinsed
2 shallots, chopped fine
1 bell pepper, cut in pieces
1 (about 500 g / 1 lb) sweet potato, cut in pieces
1/2 teaspoon of salt
1/2 teaspoon of curry powder
1 can of chopped tomatoes
1 can of kidney beans
1 small can of coconut milk

Fresh parsley for garnish 

1. Sauté the chopped shallots, with cut sweet potato and bell pepper for a couple of minutes with salt and curry powder. (Smaller the cut, faster the process of cooking)
2. Add chopped tomatoes and kidney beans, let it cook for a few minutes on a medium heat.
3. Add coconut milk, let it come to a boil.
4. When the sweet potatoes are nearly done, add the peeled and rinsed prawns, and let it cook until the prawns are done, about 3-4 minutes. Add salt after taste
5. Garnish with chopped parsley