This is a quick stew, nutritious and full of hearty goodness ! It’s delicious, filling and warming too – ideal for the cold days ahead. It is child-friendly and this was gobbled up almost instantly. Serve with either short grain brown rice or some hot crunchy bread of your choice. It’s a winner, it’s a keeper for us. Hope you make and enjoy it too, and let me know how yours goes here on my blog. Oh, I forgot to mention, this is a very low fat vegan recipe.
1 large onion, very finely chopped
2 cloves garlic, finely chopped
2 cups button or chestnut mushrooms, only roughly cut (leave them on the big side)
1 – 2 Tbsp extra virgin olive oil, for gentle frying
2 Tbsp tomato paste /puree
1 tsp mild curry powder (optional)
2 cups (500 mL) water
1 tin red kidney beans
4 carrots, roughly chopped
- Heat up some olive oil in a casserole (I used my trusty Le Creuset saucepan), and fry the carrots. After a minute or two, stir in the mushrooms. Mix around for a few minutes until they have slightly softened.
- Now add your tomato paste, and stir until it’s evenly distributed in the pan. Then add the remaining ingredients, except for the water. Cover for a couple of minutes, then begin to add the water a little at a time.
- When you have added all the water, cover again, and simmer until the carrots are soft. You may need to add a little more water – the consistency should be thick, but with lots of sauce just the same. I then placed mine covered in a medium oven for 20-30 minutes, to really seal in all the flavours. Delicious – Enjoy !
NOTE : If using dried kidney beans, boil these in advance, so that they don’t remain hard.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010