By Anya Kassoff
This loaded, hearty stew features all of the most nutritious produce the season has to offer, spiced with a curry blend and thickened with rich, creamy coconut milk. Although it does require some initial effort, this one-pot stew is a complete meal that will easily feed you for a week.
All the spices called for in this recipe make up the mixture we know as curry powder. Ever since I made my own homemade curry powder for the first time, I haven’t been able to go back to buying it at the store—the flavor far exceeds any pre-made curry I’ve ever tried. However, feel free to use a store-bought curry to save some time. Since all curries vary greatly in spice and flavor, the exact amount depends on which pre-made blend you buy; start by adding 1 tablespoon and taste as you go.
Serves 6 to 8 | Fall / Winter
• 1 cup dried adzuki, kidney, or cannellini beans, soaked in purified water overnight
• 3 to 4 bay leaves
• 2 to 3 garlic cloves, crushed
• 2 to 3 fresh thyme sprigs, leaves separated, stalks reserved for cooking the beans (optional)
• Fresh cilantro leaves, for serving (stems reserved for cooking the beans)
• Sea salt
• 1 medium kabocha, kuri, or butternut squash, seeded, cut into bite-size pieces (skin removed only if using butternut)
• Freshly ground black pepper
• 3 tablespoons melted neutral coconut oil, divided
• 2 teaspoons cumin seeds, freshly ground
• Seeds from 5 to 7 cardamom pods, freshly ground
• 1 tablespoon ground turmeric
• Pinch of red pepper flakes
• 1 tablespoon finely chopped fresh ginger
• 1 large yellow onion, chopped
• 3/4 cup Bhutanese or ruby red rice, rinsed
• Handful of kaffir lime leaves (optional)
• 1 pound (454 g) halved Brussels sprouts, damaged outer leaves removed, hard ends cut away
• 1 (13.5-ounce / 398-ml) can unsweetened Thai coconut milk
• Zest and juice of 2 limes
• 4 cups baby spinach or 2 cups chopped kale leaves
1. Drain and rinse the beans, then place them in a large, heavy-bottomed pot and cover them with at least 14 cups of water. Add the bay leaves, garlic, thyme stalks, and cilantro stems, and bring the liquid to a boil over medium-high heat. Skim off any foam with a slotted spoon and reduce the heat to a strong simmer. Cook for 20 minutes, add a pinch or two of salt, then cook for another 10 minutes or until the beans are tender and buttery inside. Check periodically to make sure that the water is simmering. If the beans are not fully cooked after 30 minutes, continue cooking them until they reach the right consistency—it can take up to an hour or even longer for some beans. Drain the beans, reserving the cooking liquid in a large heatproof bowl for the base of the stew. Discard the bay leaves and all of the stems. Set the beans aside, and do not wash the pot.
2. While the beans are cooking, preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
3. Place the squash on the prepared baking sheet, add the thyme leaves, salt and pepper to taste, and 1 tablespoon of the coconut oil. Mix to coat using your hands. Spread out the squash in a single layer, transfer it to the oven, and roast for 20 to 30 minutes, stirring at halftime, until the squash is tender when pricked with a knife.
4. In the same pot used for cooking the beans, warm remaining 2 tablespoons of coconut oil over medium heat. Add the spices and ginger and stir everything around for 2 minutes, until fragrant. Add the onion and sauté for 7 minutes, until it is soft and translucent.
5. Add rice, a large pinch of salt, and the kaffir lime leaves, if using, and stir to coat. Add 7 cups of the reserved bean cooking liquid and bring the liquid to a boil. Reduce the heat to a slow simmer, cover pot, and cook for 20 minutes or until rice is almost cooked.
6. Increase heat to medium and add the Brussels sprouts, cooked beans, and a large pinch of salt. Bring broth back to a boil, then lower heat and simmer, covered, for another 10 minutes until Brussels sprouts and rice are tender.
7. Add the coconut milk, roasted squash, lime zest and juice, and more salt to taste. If using kale, add it at this time as well. Bring the broth back to a gentle boil, lower the heat to a simmer, and cook for 2 minutes.
8. Remove the pot from the heat, taste the broth, and add more salt if needed. Stir in the spinach, if using. Serve hot with fresh cilantro leaves and more freshly squeezed lime juice if desired. ?
From Simply Vibrant by Anya Kassoff © 2018 by Anya Kassoff. Photographs © 2018 by Masha Davydova. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc.