1. Soften the coconut oil in a substantial goulash over a medium-high warmth. Include the onion, carrot, celery and ginger and broil for 4-5 minutes until only delicate. Mix in the garlic, red bean stew, coriander and cumin seeds, bean stew powder and paprika and sear for a further 2-3 minutes.
  2. Include the quinoa, lentils, plum tomatoes and vegetable stock and convey to the bubble. Decrease the warmth, season with salt and pepper and stew delicately for 45 minutes, or until the point when the grains are delicate and cooked through. Continue including fluid if required until the point when the grains are delicate.
  3. Include the kidney beans and cook for a further 5 minutes. Taste and change the flavoring and cover with a top until prepared to serve.
  4. While the bean stew is cooking, set up the corn salsa. Heat up the corn in a skillet of water for 8-10 minutes, or until delicate. Cut the cooked corn portions off the cobs. Warmth a substantial skillet over a high warmth.
  5. Include the coconut oil and sear the corn bits, without blending, until marginally singed. Mix through the hacked coriander stalks and Tabasco and season liberally with salt and pepper.
  6. Serve the stew in profound dishes, finished with avocado cuts, spoonfuls of corn salsa, coriander leaves, lime wedges and a bit of yogurt, if utilizing.