A good friend of mine passed this recipe along to me. I made changes, as I do, to make it more plant based and use the foods that I had available. The Savvy Vegetarian also borrowed the recipe from the book the Quick-Fix Vegetarian: Healthy (Google Affiliate Ad). If you enjoy my blog and the delicious recipes that I share here, please follow this blog and share it with your friends. You may also choose to subscribe via feedburner for email updates. See the link to the right.
My version is below
Ingredients:
- 2 cloves garlic, minced
- 2 cups sliced baby carrots
- 3 scallions, chopped
- 1 sweet potato, diced
- 1 large tomato (about 2 c. chopped)
- 2 tsp curry powder
- 2 tsp fresh thyme or 1/2 t. dried
- 1/4 tsp red pepper flakes (optional)
- 1/4 tsp ground allspice
- 1/2 t Salt
- Freshly ground black pepper
- 4 c. kidney beans (if you prepare them yourself) 2 (16 oz) cans dark red kidney beans, drained and rinsed
- 2 cups unsweetened lite coconut milk (1 can)
- 1 cups unsalted vegetable broth or water
Method:
Combine all ingredients in a pressure cooker. Bring to pressure quickly and cook with top rocking slowly for 5 minutes. Bring down pressure quickly or wait for it to come down on it’s own.
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| Ingredients combined and ready to cook |
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| chopped carrots |
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| chopped sweet potatoes |
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| Stew and Cous Cous Cooking |
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| home prepared kidney beans |
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| The stew is finished! |
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| Dinner is served with a green salad on the side. |
I also served it with pearl cous cous stirred in which was tasty. I cooked up 1 cup of dried pearl cous cous in 1 1/4c. of water for 20 minutes then added it to the pot.
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