Name: Western Indian-Inspired White Bean Sweet Potato Stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Indian
Ingredients: 2 teaspoons oil; 1 cup chopped red onion; 1/2 teaspoon salt, divided; 1 tablespoon ginger garlic paste, or use 4 cloves minced garlic and 1/2” ginger, minced; 1/2 to 1 teaspoon garam masala; 1/2 teaspoon black pepper; 1/4 teaspoon crushed fennel seeds; 1 teaspoon Kashmiri chili powder; 2 cups chopped tomato; 1 1/2 cups water or stock; 1 1/2 cups chopped sweet potato; 15 ounce can white beans, such as cannellini beans, northern beans, navy beans, butter beans, or chickpeas; 1/4 cup non-dairy yogurt, or non-dairy cream; 3 ounces fresh or frozen spinach; 2 teaspoons oil; 1 teaspoon mustard seeds; 2 dried red chilies, stems removed; 10 to 12 fresh curry leaves, or use dried; 1/2 teaspoon Kashmiri chili powder; 2 tablespoons chopped roasted peanuts, or more, to taste; chopped cilantro; lemon juice

Ingredients

Scale

2 teaspoons oil
1 cup chopped red onion
1/2 teaspoon salt, divided
1 tablespoon ginger garlic paste, or use 4 cloves minced garlic and 1/2” ginger, minced
1/2 to 1 teaspoon garam masala
1/2 teaspoon black pepper
1/4 teaspoon crushed fennel seeds
1 teaspoon Kashmiri chili powder
2 cups chopped tomato
1 1/2 cups water or stock
1 1/2 cups chopped sweet potato
15 ounce can white beans, such as cannellini beans, northern beans, navy beans, butter beans, or chickpeas
1/4 cup non-dairy yogurt, or non-dairy cream
3 ounces fresh or frozen spinach
2 teaspoons oil
1 teaspoon mustard seeds
2 dried red chilies, stems removed
10 to 12 fresh curry leaves, or use dried
1/2 teaspoon Kashmiri chili powder
2 tablespoons chopped roasted peanuts, or more, to taste
chopped cilantro
lemon juice

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Instructions

Heat oil in a large skillet over medium heat. Add onions and 1/4 teaspoon of salt, cooking until translucent, around 5 to 7 minutes. Add water if needed to prevent drying.
Stir in ginger garlic paste (or minced ginger and garlic) and cook for about 15 seconds. If using minced, cook for 1 minute before adding spices.
Add garam masala, black pepper, crushed fennel seeds, Kashmiri chili powder, and a splash of water. Cook briefly before mixing in chopped tomatoes and remaining salt. Cook until tomatoes are jammy, about 5 to 6 minutes, adding water if necessary.
Mix in water or stock, white beans, and chopped sweet potatoes along with a dash more salt. Cover and cook for 10 to 12 minutes until sweet potatoes are tender.
Check sweet potatoes for doneness, then stir in non-dairy yogurt and spinach. Adjust the thickness with water if needed.
Bring to a boil and simmer for 1 to 2 minutes until spinach wilts. Add a splash of lemon juice and adjust flavor with salt or heat if necessary.

Notes

Feel free to adjust the amount of Kashmiri chili powder to taste based on your heat preference.
For a nut-free option, substitute chopped peanuts with hemp seeds or other toasted seeds.
Serve the stew with a sprinkle of fresh cilantro for added flavor.

Author: Sarah
Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Dishes
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 cup
Calories: 290
Sugar: 7g
Sodium: 450mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 12g
Protein: 11g
Cholesterol: 0mg