Coconut Curry Black Bean Stew With Cabbage And Carrots

Ingredients

Ingredients

• 18 oz black beans
• 4 cups cabbage
• 4 cups carrots
• 1 lb onion
• 3 tbsp garlic
• 1 tbsp ginger
• 2 tbsp curry powder
• 2 cups coconut milk
• 4 cups vegetable stock
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 14 oz diced tomatoes
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp red pepper flakes

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Sauté the onion until translucent, about 5 minutes.
3. Add the garlic and ginger; cook until fragrant, 1–2 minutes.
4. Stir in the curry powder, cumin, and turmeric; toast briefly to bloom the spices, about 1 minute.
5. Toss in the carrots and cabbage; cook, stirring, until they begin to soften, 5–7 minutes.
6. Pour in the coconut milk and vegetable stock; bring to a gentle simmer.
7. Add the black beans and diced tomatoes; season with salt and pepper.
8. Simmer gently until vegetables are tender and flavors meld, about 20–25 minutes.
9. Taste and adjust salt, pepper, and heat with red pepper flakes if desired.
10. Finish with a squeeze of lime juice if you like a bright finish.
11. Divide into meal-prep bowls and let cool before refrigerating; store up to 4–5 days.