Vegetable Stew with Nuts
Ingredients
- Ingredients
- 200 grams dried Kidney beans
- 1 Fennel
- 2 Sweet potato
- 1 red chili pepper
- 1 onion
- 1 garlic clove
- 2 Tbsps sesame oil
- 1 Tbsp Tomato paste
- ½ tsp ground Turmeric
- ½ tsp ground Cumin
- 1 pinch ground cilantro
- 1 pc Cinnamon stick
- 150 milliliters Vegetable broth
- 400 grams peeled Tomatoes (canned)
- 2 red Bell pepper
- 80 grams Cornichon
- 50 grams unsalted Peanuts
- 50 milliliters Almond cream (or coconut milk)
- 1 Tbsp freshly chopped Fresh herbs (such as p)arsley
- salt
- peppers
- 1 Lime (for garnishing)
Preparation steps
Soak kidney beans overnight in plenty of water. Cook the next day in fresh unsalted water for about 45 minutes or until al dente.
Rinse fennel, cut into quarters, core and cut into slices or strips. Peel sweet potatoes and dice into bite-sized pieces. Rinse and dry chile pepper, halve and remove seeds, chop. Peel onion and garlic and chop finely. Heat oil in a large pot and sauté onion, garlic and chile. Add tomato puree, cook briefly. Add spices and sweet potatoes. Deglaze pan with broth, add canned tomatoes. Simmer for about 25 minutes, covered. Add fennel after about 10 minutes of cooking. Rinse peppers, halve and remove seeds and ribs, cut into cubes. Add peppers, beans and cornichons to other vegetables and simmer for another 8 minutes. Add almond cream and herbs. Season with salt and pepper. Place stew into four bowls and sprinkle with chopped nuts. Garnish with lime wedges and drizzle with lime juice to taste. Serve.
