If you're looking for comfort food, this green bean, potato, and carrot stew fits the bill! Packed with fresh-cooked green beans, tender potatoes, and carrots in a savory tomato broth. It's warmed by the addition of curry powder and a pinch of cayenne pepper. Once you make this recipe, you'll be hooked.

Green Bean, Potato, and Carrot Stew [Vegan, Gluten-Free]




Cooking Time




  • 4 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 5 garlic cloves, finely chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon curry powder
  • 1/2 teaspoon cayenne pepper powder
  • About 2 pounds green beans, ends trimmed and cut into 2-inch long pieces
  • 2 large potatoes, skin removed and diced in cubes
  • 3 carrots, skin removed and diced
  •  2 cups vegetable stock
  • 3 cups water
  • 1 1/2 cups tomato sauce
  • 2 tablespoons tomato paste
  • Juice of half lemon
  •  Salt and pepper to taste


  1. On a medium­-high heat on the stove, using a very large cast iron pot, heat the oil until warm. Now add the onion and cook until translucent for about 3 minutes.
  2. Now add the mince and garlic and cook for another 5 minutes, stirring often.
  3. Add turmeric, curry, and cayenne and stir well to combine. Add few drops of water to release the spices from the bottom of the pot. Cook for further 2 minutes.
  4. Stir in the green beans, potatoes, and carrots and cook for further 8-­10 minutes stirring occasionally.
  5. Now add vegetable stock, water, tomato sauce, and paste. Bring the stew to a gentle boil. Add lemon juice and season with salt and pepper to taste.
  6. Cover with the lid leaving a small area open for the steam to escape.
  7. Reduce the heat and let it simmer on medium­ low heat for at least 50 minutes to an hour.
  8. Serve the stew with white Jasmine rice.