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Eggplant butter bean stew

Eggplant butter bean stew

Eggplant butter bean stew is the perfect in-between season’s dish. It’s super creamy, filling, and loaded with so many flavors and textures. Slightly less sunny days on the horizon, layers of clothing, and cozy evenings lead to a warming bowl of plant-based deliciousness. This is the perfect dish!!

Eggplant butter bean stew is the perfect in-between season’s dish. It’s super creamy, filling, and loaded with so many flavors and textures. Slightly less sunny days on the horizon, layers of clothing, and cozy evenings lead to a warming bowl of plant-based deliciousness. This is the perfect dish!!

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

2-4 people

Difficulty

Beginner

Eggplant butter bean stew

Eggplant butter bean stew

Ingredients 

  • One large eggplant sliced into cubes
  • Two cups cubed butternut or sweet potato
  • 1 1/2 cups canned washed butter beans
  • 1 cup canned and washed chickpeas
  • 1 x 400ml can canned chopped tomatoes
  • one small red onion
  • 1 tsp curry powder of choice
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tsp yellow mustard seeds
  • 2 tbsp maple syrup
  • 2 tbsp lemon juice
  • 1 tbsp tahini or almond butter
  • 1 -2 crushed garlic cloves
  • Salt and pepper to taste
  • good quality olive oil
  • 200ml full fat coconut milk
  • 1 1/2 cup vegetable stock
  • Tri-colored cooked quinoa
  • Popadums to serve
  • Pomegranate jewels to serve
  • Salted pistachios to serve
  • Cilantro or mint to serve

Method

  1. Preheat the oven to 180 degrees Celcius.
  2. Place the cubed eggplant and butternut cubes on a parchment paper-lined baking tray and drizzle with olive oil, salt, and pepper and roast for 20 minutes until soft.
  3. At the same time place the chickpeas on a separate baking tray, drizzle with olive oil, salt, and pepper and bake until crispy (usually takes 15-20 minutes).
  4. Once the eggplant and butternut are soft, remove and heat a pan with some olive oil, chopped red onion, and the spices.
  5. Let the spices simmer away for a few minutes before adding in the eggplant, butternut, butter beans, and the canned tomatoes.
  6. Let it simmer a bit further (5-10 minutes) before adding in the vegetable stock and the coconut milk.
  7. Cover the stew with the lid and let it cook for 10 minutes on medium, then add in the maple syrup, lemon juice, and tahini and let it cook five minutes more, taste, and add more salt and pepper to your liking.
  8. Serve with the quinoa, popadums, pomegranate jewels, extra coconut milk or coconut cream, salted pistachios, and fresh herbs.
  9. Store the rest of the stew in an airtight container for two days.

Notes:

  • The butter beans can be replaced with kidney beans, chickpeas, or lentils.
  • The popadums can be subbed with naan bread. 
  • Adding coconut cream to the dish makes it more creamy and filling if your looking bulk up on your calories.

Hope, you love this quick and easy stew!

M*

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