Creamy Coconut White Bean Stew: A Nutritious, Comforting Meal for Any Season
Servings: 4
Cost: $2
Ingredients
- 2 Tbsp cooking oil
- 15 oz can white beans, cannellini beans, or chickpeas, washed and drained (or 1.5 cups cooked beans)
- 1/4 cup shelled pumpkin seeds, soaked for at least 15 minutes in warm water
- 1 onion, chopped
- 1 green chili, such as Serrano or Indian green chilies, sliced into 1-inch pieces and slit into 4
- 1 Tbsp curry powder
- 1/2-inch fresh ginger, sliced
- 3 cloves garlic, minced
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne
- 1 tsp salt
- 1/2 cup coconut milk
- 1 tsp lemon or lime juice
- Cilantro, for garnish
Instructions
- Soak the pumpkin seeds if you haven’t already and set them aside. Drain the beans and set them aside (you can also use 1.5 cups of cooked beans of your choice).
- Heat the oil in a large skillet over medium heat. Add the onion, green chili, and curry powder. Cook until the onion is golden, about 3 minutes, adding splashes of water as needed to help the onion brown evenly.
- Once the onion is golden, add the ginger, garlic, turmeric, cayenne, and salt. Mix well and cook for one minute.
- Add the drained beans and soaked pumpkin seeds. Mix well.
- Add the coconut milk and lemon juice, then cover the pan. Cook for 6-7 minutes.
- Remove the lid and adjust the salt to taste. Add more water if you prefer a saucier stew. Simmer for one more minute, then switch off the heat.
- Garnish with cilantro and serve with flatbread, dosa, or rice.