Curried White Bean Tomato Stew

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

Try some other TABLE curry recipes:

Coconut Curry Mussels

Maple Curry Salad Dressing

Lamb Curry

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