Sep 23, 2013

Curried Kidney Bean Stew

Happy Fall everyone! I know I’m a day late in my wishes but I was so busy this weekend that I didn’t even realize until yesterday that it was the first day of autumn… my favorite season of all. Pumpkins, leaves changing colors, cool and crisp air… BLISS.

I think I am going to have a Pumpkin Week for you soon! Pumpkin is such a versatile squash. I’m looking forward to creating lots of yummy recipes with it…

This hearty and warming stew is a perfect way to welcome the cooler temperatures.


  • 2 carrots, chopped
  • 3 cloves garlic, chopped
  • 2 cans no-salt added kidney beans
  • 1 large container chopped tomato (I use Pomi brand, 750g)
  • 4 cups tightly-packed chopped kale
  • 3 TBS curry powder
  • 1 tsp coriander powder
  • 1 TBS fruit only apricot preserves
  • 1 TBS raw cashew butter


  1. Place the carrots and the garlic in a soup pot and add just enough water to cover.
  2. Simmer until the carrots are tender.
  3. Add remaining ingredients, except the cashew butter.
  4. Cover and simmer for about 30 minutes.
  5. Add a little of the stew broth to the cashew butter to make a slurry and add this to the pot.
  6. Stir well to combine.
  7. Serve.

Makes enough for about 6 hungry folks. Enjoy!

Healthy trails,

6 responses to “Curried Kidney Bean Stew”

  1. moonwatcher says:

    This sounds really good, Helyn! I'm putting it on my "to try" list. 🙂

  2. Superdelicious combination of flavors! Many thanks for sharing the recipe. 🙂

  3. Helyn says:

    You're welcome! Thanks for the feedback 🙂

  4. Joi says:

    It tastes great! Yesterday we made a very similar stew at our house after the first truly cold day, but we left out the last two ingredients. After I read your recipe I added some minced dried apricots & it turned the stew from healthfood to Wealthfood. Perfect!

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