Serves 6
For a thicker consistency, scoop out a cup or so of the stew and puree it in a blender or food processor, then stir it back into the pot – or use an immersion blender right in the pot. Serve over brown basmati rice. Variations can include using broccoli or cauliflower in place of the carrot or green beans. Almond butter or cashew butter are delicious alternatives to the Brazil nut butter.
Gluten Free
Soy Free
1 tablespoon olive oil or 1/4 cup water
1 large yellow onion, diced
1 large carrot, halved lengthwise and cut into 1/4-inch slices
1 large sweet potato, peeled and cut into 1/2-inch dice
4 ounces green beans, cut into 1-inch pieces
2 cloves garlic, minced
1 fresh hot or mild chile, seeded and minced
1 tablespoon curry powder, or to taste
1 teaspoon natural sugar
3 cups cooked or 2 (15.5-ounce) cans chickpeas, drained and rinsed
2 cups vegetable broth or water
1 (14.5-ounce) can diced tomatoes, undrained
Salt and ground black pepper
1/2 cup Brazil nut butter
1 cup frozen peas, thawed
1/4 cup chopped roasted Brazil nuts
1/4 cup chopped pineapple (optional)
Heat the oil or water in a large saucepan over medium heat. Add the onion and carrot and cook, covered, until softened, about 5 minutes. Stir in the sweet potato, green beans, garlic, chile, curry powder, and sugar, and cook for 1 minute, stirring to coat the vegetables with the spices. Add the chickpeas, broth, tomatoes, and salt and pepper to taste. Bring to a boil, then reduce the heat to low.
Place the Brazil nut butter in a small bowl and add about 1 cup of the cooking liquid, stirring until smooth. Mix into the stew, then cover and simmer until the vegetables are soft, about 30 minutes.
About 10 minutes before the end of the cooking time, remove the lid and add the peas. Simmer uncovered.
Serve sprinkled with chopped Brazil nuts and pineapple, if using.