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Health, Recipes

Curried White Bean Stew with Kale and Mushrooms

My favorite food at the moment – I’ve been making a batch of this stew every week and eating my way through it for lunch almost every day, mixed with a fresh batch of the kale and shrooms. Once you get used to preparing the kale, it’s very simple.

Curried White Bean Stew:

1) Heat (medium) 1 tablespoon or so of olive oil. Stir in 1 tablespoon curry powder (I use Simply Organic Curry Powder)
2) Stir in 1 chopped onion, 3 cloves finely chopped garlic, 1 tablespoon grated ginger and your preferred amount/type of chili pepper (I like this stew spicy!)
3) When onion is softened, add 1 can diced tomatoes, 1 cup vegetable broth, 1 chopped red bell pepper and 2 cans rinsed white beans
4) Stir and let simmer until reduced to your preferred stew thickness. I like to add 1-2 cups of chopped fresh spinach towards the end, then smash things up a little bit with a potato masher
5) Salt and pepper to taste!

Garlicky Mushrooms and Kale:

Follow the recipe from Appetite for Reduction (change amount depending on how much kale you want). The recipe is also available here.

I usually reheat some stew in the microwave, then top with 1 tablespoon ground flax seeds (for healthy fatz) and stir in the kale mix. Very chewy, flavorful, filling, warming and perfect for cold November days.

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3 Comments

  • Reply Ewa November 21, 2011 at 4:16 pm

    OK, this is going to become my staple food after we are done with our turkey that is.
    I love kale, I LOVE mushrooms. I am going to experiment with adding wild mushrooms.YUM!
    Thank you so much for sharing.

    Is wild mushroom hunting big in Norway? I bet it is.

  • Reply Ingunn November 22, 2011 at 10:05 am

    Yes it is! My favorite is chanterelle, my mom picks them by our summerhouse. Mmmm.

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