White beans curry stew*

Here at home we do a no-meat day at least once a week and we have tried really tasty vegetarian recipes. This white beans curry stew is our latest find. It's very rich in nutrients and it tastes great when combined with a cucumber salad. 

Time: 45 min
Ingredients (4 people):
1 onion
2 garlic cloves
1 carrot
200g celery 
800g white beans (mix small and big if possible) 
1 tbsp rapeseed oil 
1-2 tbsp red curry paste 
2 bouillon cubes 
4 dl water 
4 tomatoes 
Salt 
Chili (optional) 

Cucumber salad
½ cucumber 
½ red onion 
1 tbsp lemon juice 
½ tsp salt 
1 tsp sugar

Mint yogurt 
2 dl Turkish yoghurt  
2 tbsp dried mint 
½ tsp salt  
Fresh mint  
Curry powder or turmeric for garnish

1. Peel and finely chop the onion and garlic. Peel and grate (thick) the carrot and celery. Heat the oil in a pan and fry the shredded and chopped about 2 minutes, stirring. Add the curry powder and cook for about 1 minute. Pour in water, crumble in the bouillon and simmer covered for about 15 minutes. Stir every now and then.

Meanwhile prepare the cucumber salad, the mint yogurt and cook the rice.

2. Cucumber salad: Rinse the cucumber and slice it thinly, preferably using a mandolin. Peel and slice the onions thinly. Mix with lemon juice, salt and sugar.

3. Mint Yoghurt: Mix the yoghurt with dried mint and salt. When serving garnish with fresh mint and a little curry powder or turmeric on top.

4. Drain the beans in a strainer and add them to the stew, together with the tomatoes cut into large pieces. Let simmer about 3 minutes. Season with salt, and possibly with finely chopped chili.

5. Serve the stew hot with cooked rice, the cucumber salad and the mint yoghurt.


*Inspired by recipe on Allt om Mat