Mouthwatering Red Bean, Mushroom & Carrot Stew

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Mouthwatering Red Bean, Mushroom & Carrot Stew

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.

INGREDIENTS

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)

1 tsp vegetable stock granules (available in the US from here, or in the UK from here)

2 cups (500 mL) water

1 tin red kidney beans

4 carrots, roughly chopped

Himalayan salt to taste (available in the US from here, or in the UK from here)

METHOD

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.