Curried Veggie Stew
This stew is very substantial and this recipe makes alot. The recipe actually should be made with fava beans, but Fordhook limas (those are the big fat ones) work just as well. You can also add some winter squash if you have it, uncooked.
INGREDIENTS:
3 tablespoons olive oil
1 teaspoon ground cayenne pepper
1 medium onion, chopped
2 tablespoons yellow curry powder
24 ounces of vegetable broth
1- 8 ounce pkg Lima beans (Use the fat ones)
3- Yukon Gold potatoes, cubed
1 1/2-2 lb Cubed winter squash *optional
2- 8 ounce cans Garbanzo beans
1- (8 ounce) container plain yogurt or sour cream
Sea Salt
Cilantro leaves, for garnish
DIRECTIONS: Heat the olive oil and cayenne pepper in a large pot over medium heat, and saute the onion until tender. Season with curry powder. Pour in the broth, and mix in the potatoes. Bring to a boil, reduce heat to low, and simmer 20 minutes, or until potatoes are very tender. Mix in the squash and limas and continue cooking 30 minutes. Mash the garbanzo beans with a fork, and mix into the pot. Continue cooking 5 minutes, until heated through.
Top with yogurt, and garnish with cilantro to serve. This is really good served with warmed flatbread and some sort of raw veggies to balance the heaviness of this stew. Fruit would be good, too.
