This hearty stew is a perfect way to warm up on any chilly day. It's delicious, satisfying, and the perfect dinner!

Curried Kidney Bean Stew [Vegan]

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Cooking Time



  • 2 carrots, chopped
  • 3 cloves garlic, chopped
  • 2 cans of no-salt-added kidney beans
  • 1 large container chopped tomato
  • 4 cups tightly-packed chopped kale
  • 3 tablespoons curry powder
  • 1 teaspoon coriander powder
  • 1 tablespoon fruit only apricot preserves
  • 1 tablespoon raw cashew butter


  1. Place the carrots and the garlic in a soup pot and add just enough water to cover.
  2. Simmer until the carrots are tender.
  3. Add remaining ingredients, except the cashew butter.
  4. Cover and simmer for about 30 minutes.
  5. Add a little of the stew broth to the cashew butter to make a slurry, and add this to the pot.
  6. Stir well to combine.
  7. Serve.


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