Yellow Beans Stew (vegan and gluten free)

This delicious yellow beans stew is perfect for lunch or dinner. It’s so delicious and can be served with brown rice, potatoes, pasta or chapati.

Preparation & cooking:

You only need a few ingredients to make this stew. Incase you don’t have preboiled yellow beans on hand, start by boiling them till tender. Chop up your onions, carrots, cilantro (dania) separating the stems and leaves and mincing some ginger, garlic & turmeric into a paste if using.

On a cooking pot, add the cooking oil, onions and carrots at the same time. Let them cook on low heat to caramelization for maximum flavor.

Once caramelized, add in the cilantro (dania) stems and the ginger, garlic & turmeric paste and allow to cook till fragrant.

Time to add in the seasonings; turmeric powder, ginger powder, garlic powder and onion powder. Mix well till well combined. Add in your pre boiled yellow beans at this point and mix well. Add in your coconut milk or water, stir then cover to allow cooking for about 10 to 12 minutes on low heat.

Finish by adding in the cilantro (dania) leaves, season with sea salt and black pepper then remove from heat ready for serving. Best enjoyed with some steamed brown rice or some turmeric brown rice or whole wheat butternut chapati. You can as well choose any other starch and vegetable of your choice.

INGREDIENTS

• 800g pre boiled yellow beans
• 2 onions, diced
• 1 cup chopped carrots
• 1 bunch cilantro (dania), chopped steams & leaves separately
• 1 tbsp ginger, garlic, turmeric paste (optional)
• 1 tsp turmeric powder
• 1 tsp ginger powder
• 2 tsp garlic powder
• 2 tsp onion powder
• 400ml coconut milk or plain water
• 3 tbsp cooking oil
• Black pepper & sea salt to taste

INSTRUCTIONS

1. Incase you don’t have preboiled yellow beans on hand, start by boiling them till tender.
2. Chop up your onions, carrots, cilantro (dania) separating the stems and leaves and mincing some ginger, garlic & turmeric into a paste.
3. On a cooking pot, add the cooking oil, onions and carrots at the same time. Let them cook to caramelization for maximum flavor.
4. Once caramelized, add in the cilantro (dania) stems and the ginger, garlic & turmeric paste and allow to cook till fragrant.
5. Time to add in the seasonings; turmeric powder, ginger powder, garlic powder and onion powder. Mix well till well combined.
6. Add in your pre boiled yellow beans at this point and mix well.
7. Add in your coconut milk or water, stir then cover to allow cooking for about 10 to 12 minutes on low heat.
8. Finish by adding in the cilantro (dania) leaves, season with sea salt and black pepper then remove from heat ready for serving.
9. Best enjoyed with some steamed brown rice or some turmeric brown rice or whole wheat butternut chapati. You can as well choose any other starch and vegetable of your choice.

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