CURRIED BLACK BEAN STEW

Posted by Carole-Anne on April 19, 2008

CURRIED BLACK BEAN STEW

This healthy recipe is a vegan main dish and is fabulous served with a spicy mango chutney. Try it – you will love it.  

INGREDIENTS:

2 tbsp extra virgin olive oil

1 medium onion diced

6 cups butternut squash, peeled and cut into 1″ cubes

1 tbsp curry powder

1/2 tsp ground cinnamon

1/2 tsp cracked pepper

2 cups low-sodium, organic vegetable broth

2 – 19 oz cans organic low-sodium black beans, drained and rinsed well

8 whole apricots, chopped coarsely

NOW FOLLOW ME:

Heat extra virgin olive oil over medium heat in a large skillet. Saute chopped onion until medium brown – 2 minutes.

Add cubed squash; saute for 5 minutes or until slightly golden brown.

Add curry, cinnamon, and cracked pepper and saute for another minute or until spices are well mixed into saute.

Add vegetable broth. Stir well, scraping fried pieces off the bottom of the pan to prevent stew from sticking to pot.

Stir in black beans and apricots. Bring to a boil, cover, reduce heat to low, and let simmer for 35 minutes, or until squash is thoroughly softened. Stir occasionally. Let sit for 10 minutes, stir again. Voila – Curried Black Bean Stew is ready to serve.

Serve with my scrumptious baking powder biscuits, under Bread, Muffins, Bicuits.  Enjoy!

Healthy Recipe makes 4 – 1 3/4 cup servings. This is wonderful!