My FAVOURITE Veggie & Kidney Bean Stew – Hearty, Healthy & Delicious!

Warm up with this wholesome, flavourful bean stew loaded with vibrant vegetables!

Ingredients:
1 cup red kidney beans (soaked for 4-5 hours)
1 bay leaf
1 tsp cumin seeds
1 pinch asafoetida (hing)
1 green chili (slit)
2 medium potatoes (chopped)
1 stalk green celery (chopped)
1 medium carrot (chopped)
1 cup diced pumpkin
1/2 cup water (for the veggies)
1/4 tsp paprika powder
1/4 tsp red chili powder
1/4 tsp garam masala
1/2 tsp coriander powder
1 tsp herb seasoning (your choice)
1 cup tomato paste
2 cups water (for simmering)
Salt to taste
oil

Recipe:
Soak 1 cup of red kidney beans in water for 4-5 hours.
After soaking, drain the water and transfer the beans to a pressure cooker. Add some salt and enough water to cover the beans. Cook for about 3-4 whistles or until the beans are tender. Set aside once done.
In a large pan, heat some olive oil over medium heat.
Add 1 tsp cumin seeds, 1 bay leaf, and a pinch of asafoetida (hing) for an aromatic touch.
Once the cumin seeds begin to crackle, add 1 slit green chili and sauté for a few seconds.
Add chopped potatoes and green celery to the pan. Sauté them for about 3-4 minutes until they start to soften.
Next, add the chopped carrots and diced pumpkin to the mix. Stir everything together, letting the vegetables cook evenly.
Pour in 1/2 cup of water to help the vegetables cook through.
Add 1/4 tsp paprika powder, 1/4 tsp red chili powder, 1/4 tsp garam masala, 1/2 tsp coriander powder, and 1 tsp of your favourite herb seasoning.
Mix the spices well and add 1 cup of tomato paste to the pan. Let everything simmer for 10 minutes, allowing the flavours to blend.
Once the vegetables are cooked, add the boiled kidney beans to the pan. Stir everything together.
Pour in 2 cups of water.
Let the stew simmer on low heat for 20-30 minutes, allowing the beans and vegetables to absorb all the spices and flavours.
Stir occasionally to ensure the stew doesn’t stick to the bottom of the pan.

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