A Delicious, hearty vegetable stew
Recipe By :Ellen M. Ennis Davis
Serving Size : 6
Categories : stewing
Cuisine : vegetarian
Source : Pooka's What's for Dinner: Gluten Free with Attitude
2 19 oz cans canned pinto beans -- drained & rinsed)
6 cups vegetable stock
1 medium sweet potato -- quartered and sliced thick
1 large carrot -- chopped
2 stalks celery -- trimmed and sliced thin
1 large onion -- chopped
4 cups kale -- (approx 1 bunch) chopped
4 cloves garlic -- minced
1 1 inch piece fresh ginger -- grated
1 tablespoon coconut oil -- or olive oil
1 teaspoon mustard seed
1 teaspoon coriander seed
1/2 teaspoon cumin seed
1/2 teaspoon paprika
1/2 teaspoon fennel seed
1/2 teaspoon fenugreek seed
1/2 teaspoon turmeric
1 bay leaf
3 tablespoons cornstarch
1 14 oz can coconut milk
1 teaspoon soy sauce -- gluten free
salt and pepper to taste
Heat the olive oil on medium low in a large dutch oven
Sautée the onions, garlic, ginger, and mustard seeds until onions are soft
Add the sweet potatoes and celery, sautée 5 minutes
Grind remaining spices in mortar and pastel or spice grinder, add and stir
for a minute to heat through
Add the kale and stir until it wilts
Add the bay leaf, beans and stock. Bring to a boil, cover, reduce to a
simmer for 10 minutes or until sweet potatoes are tender
Add cornstarch to coconut milk and whisk to a slurry
Add to stew and stir to blend, bring to just to a boil and reduce to a
simmer until thickened
Add soy sauce, pepper, and salt
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Per Serving : 562 Calories; 23g Fat (35.9%
calories from fat); 19g Protein; 75g Carbohydrate; 14g Dietary Fiber; 2mg
Cholesterol; 2481mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 2
Vegetable; 0 Fruit; 4 1/2 Fat.
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