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Curried Vegetable Stew (Birgitte Antonsen)
Nb persons: 4
Yield:
Preparation time:
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| IMade this 3/29/11.. Suggest less beans & more veggies or increase amount of sauce & veggies | |
| 1 1/2 cups | dried garbanzo beans, soaked overnight in 5 cups filtered water |
| 1 | onion, finely diced |
| 1T | extra-virgin coconut oil |
| 3 cloves | garlic, crushed |
| 3 T | fresh Ginger, minced |
| 2 t | curry powder |
| 2 t | turmeric |
| 1 t | ground coriander |
| 1 t | ground fennel |
| 2 t | dried basil |
| 1 - 15 oz can | coconut milk |
| 1 quart | vegetable broth |
| 2 pcs Kombu seaweed 4-5 C fresh cut vegetables such as cauliflower, broccoli, green beans, zucchini, carrots, celery, fennel, leeks, asparagus, peas, yams | |
| 1 t | unrefined salt or to taste |
| 2-3 T | lime juice or to taste |
| 10 oz | fresh spinach, kale or other leafy green |
| Fresh cilantro for garnish | |
| 1/2 c | nuts for garnish |
In a medium-large soup pot, combine the onion and oil and sauté over medium heat for about 5 minutes. Add garlic, spices, herbs and coconut milk and simmer for another 10 minutes.
Rinse the soaked garbanzo beans and add to the pot together with broth and Kombu. Simmer with lid on for 45 minutes to 1 hour or until garbanzo beans are tender. Mix in the vegetables and simmer for another 15-20 minutes. Remove the Kombu. Taste for salt and lime.
Before serving, mix in the spinach and garnish with cilantro and nuts. Serve with cooked quinoa or brown rice.
You can prepare the broth and freeze, then thaw, heat, add fresh veggies and serve.
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