Kidney Bean Pumpkin Stew
Kidney bean Pumpkin stew is a comfort food you can enjoy during the falls and winter. The dish is purely vegan and gluten-free. They also make a protein rich curry dish with rice.
Servings: 2
Ingredients
- 1 cup cubed Pumpkin peeled
- 1 small Carrot peeled and cubed
- 4 Green Chile pepper
- ¼ cup Water
- Salt to taste
- ¼ cup Red Kidney bean cooked
- ½ cup Thick Coconut milk
- 4-5 Curry leaves
- 2 tbsp Coconut oil
Instructions
- In a saucepan, combine the pumpkin, carrot, chiles, water and salt.
- Cook on medium heat until the pumpkin and carrot is tender.
- Then add the cooked red kidney bean and mix well. Cook for 2 minutes on medium heat.
- Reduce the heat to low. Stir in the thick coconut milk.
- Cook on low flame for 1- 2 minutes with stirring.
- Remove from heat.
- Add the curry leaves and coconut oil into the stew and mix well.
- Cover with a lid. Keep undisturbed for 2 minutes.
- Serve hot.
Notes
Kidney beans must be soaked in water prior to cooking.
You can cook the soaked kidney beans in pressure cooker or microwave.
Do not boil the stew after adding coconut milk.
Curry leaves can be substituted with any herbs like parsley or basil, but the stew will differ slightly in taste.
You can cook the soaked kidney beans in pressure cooker or microwave.
Do not boil the stew after adding coconut milk.
Curry leaves can be substituted with any herbs like parsley or basil, but the stew will differ slightly in taste.