This Curried White Bean Tomato Stew recipe reminds us that there are two things with an instant warming effect — soups/stew and curry. Warm up on a cold winter night with this curried stew by our good friend Liz Fetchin. She is always creating allergen-safe foods that are easy to prepare and enjoyable for the entire family.
For more allergen-free recipes and perspectives, visit Liz Fetchin’s blog, Octofree at octofree.com.
CURRIED WHITE BEAN TOMATO STEW RECIPE
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4 servings
Ingredients
1 tbsp sesame oil
3 cloves garlic, roughly chopped
1 28-ounce can of crushed or diced tomatoes in their juice
Salt and pepper to taste
¼ tsp red pepper flakes
3 tbsp curry powder
2 15-ounce cans of cannellini, great northern beans or chick peas(or a combination of whatever white beans you have), drained and rinsed
3 tbsp pureed pumpkin
1 15 ounce can of full-fat coconut milk
1/3 cup vegetable stock
Juice of one lemon
Optional garnish:
Chopped cilantro
Lime wedges or lime zest
Instructions:
1. Heat sesame oil over medium heat in large stockpot
2. Add garlic and cook until fragrant
3. Add tomatoes
4. Season with salt, pepper, red pepper flakes and curry powder; stir to combine
5. Add white beans and pumpkin puree and stir. Allow to cook for about 5 minutes
6. Add coconut milk and stock
7. Bring to a boil, then reduce heat to medium low and allow to simmer for about 10 minutes
8. Stir in lemon juice
9. Use a potato masher to mash up some of the beans, keeping a chunky consistency overall
10. Garnish with cilantro and lime wedges or zest, and serve!
RECIPE BY LIZ FETCHIN / STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE
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