How do the apricot preserves affect the flavor of this stew?

The fruit-only apricot preserves add a subtle sweetness and a touch of fruity depth that balances the savory spices in the curried kidney bean stew.

What is the purpose of the cashew butter slurry in this recipe?

The raw cashew butter, when mixed with a little stew broth to form a slurry, is added at the end to create a rich, creamy texture and enhance the overall body of the stew.

Can I use different beans in this curried stew?

While the recipe specifically calls for kidney beans, you could experiment with other hearty beans like cannellini or black beans, though the texture and flavor profile would subtly change.

How should I store leftover Curried Kidney Bean Stew?

This stew can be stored in an airtight container in the refrigerator for 3-4 days. It also freezes well for up to 2-3 months.

Is it necessary to simmer the carrots before adding other ingredients?

Yes, simmering the carrots first ensures they become tender before the other ingredients are added, contributing to a consistent texture throughout the stew.

2.5K Views 6 years ago

Curried Kidney Bean Stew
[Vegan]

HD By: Helyn Dunn

Author Bio

Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in... Read More

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A steaming bowl of vibrant Curried Kidney Bean Stew, garnished with fresh herbs, showcasing kidney beans, carrots, and kale in a rich, creamy broth.

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Curried Kidney Bean Stew [Vegan]

3-4

Dairy Free

Vegan

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

Ingredients You Need for Curried Kidney Bean Stew [Vegan]

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

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How to Prepare Curried Kidney Bean Stew [Vegan]

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