Curried Vegetable and Butter Bean Stew

Here are the ingredients you need for this recipe

• 1kg frozen vegetable medley (menestra)
• 200g cooked large butter beans (judiones)
• 1 white onion
• 2 garlic cloves
• 1 red potato
• Pink Himalayan salt
• Curry powder
• 1/2 liter homemade vegetable broth

Method

1. 1In a large pot, add the frozen vegetables, finely chopped garlic, and diced onion.
2. 2Pour in the vegetable broth and bring to a boil.
3. 3Meanwhile, peel the potato and crack it into rough chunks.
4. 4Add the potato chunks to the pot and season to taste with pink salt and curry powder.
5. 5Cover and simmer until the broth reduces slightly.
6. 6Add the cooked butter beans and cover again.
7. 7Cook until the broth reduces by half once more.
8. 8And that is it! Our curried vegetable and butter bean stew is ready to enjoy.

Notes

1. 1Cracking the potatoes means cutting them partway and snapping them off irregularly so they release starch and thicken the broth, but feel free to dice them however you like.
2. 2Season with whatever spices you love best.
3. 3You can use fresh vegetables; I use frozen here purely for convenience.
4. 4You can swap in chicken or beef broth; I used the cooking liquid left over from making green beans and mushrooms for dinner earlier this week.
5. 5This yields about 6 servings, making it perfect for meal prep throughout the week or for freezing portions just like you would with lentils. Even though potatoes do not always freeze well, there are only 2 or at most 3 pieces per serving here—no big deal, they will just soften up upon reheating and melt into the broth.