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White Bean, Barley & Coconut Stew 🍛
This cozy stew features white beans and barley in a rich and creamy vegan sauce (with a touch of heat). It’s warm, flavourful comfort in a bowl, served with Basmati, coriander and a dollop of coconut yogurt.
2 tbsp coconut oil
4 cloves garlic, minced
1 inch ginger, minced
1 red chili, chopped
1 onion, diced
200g tomatoes, diced
50 ml tomato purée
1 can coconut milk
1 tbsp curry powder
1/2 tbsp cumin
1/2 tbsp garam masala
1/2 tbsp coriander, ground
1 can (19 oz) white beans, rinsed and drained
90g barley (dry), but I used leftover cooked barley
250 ml veggie stock
salt, to taste
coriander, for garnish
A dollop or two of coconut yogurt
basmati
In a pot, heat coconut oil over medium heat. Cook garlic, ginger and onion until soft, with a bit of colour. Add spices, tomatoes and tomato purée. Cook for a few minutes, until tomatoes begin to break down.
Add coconut milk and a pinch of salt. Cook for a few minutes. Remove from heat and transfer mixture to a blender. Blend until smooth. Return mixture to pot.
Add beans & barley. I used cook barley, because I had some. You can use dry, it’ll just require more liquid and cooking time. Alternatively, just use two cans of beans.
Add veggie stock and season. Bring to a boil (stirring often), then reduce heat and simmer uncovered until sauce thickens.
I served mine with fresh coriander, a dollop of coconut yogurt and basmati. Enjoy!
Serves 4-6
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