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Black Bean Curry Stew

A great recipe to warm up to on cold wintry days, this comforting stew is also great to support digestive health. Black beans are rich in fibre, iron, magnesium, potassium, and folic acid. Butternut squash is another amazingly nutrient-rich food that keeps the colon healthier.

Black Bean Curried Stew
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  1. 2 cans of organic low-sodium black beans, rinsed
  2. 6 cups of cubed butternut squash (either peeled and cubed from whole squash or frozen cubes)
  3. 2 Tbsp high quality organic coconut oil
  4. 1 medium onion, diced
  5. 1 Tbsp curry powder
  6. 1/2 tsp cinnamon powder
  7. 1/2 tsp cracked pepper
  8. 2 cups low sodium vegetable broth
  9. 8-10 whole dried apricots, chopped
  1. Saute onion to golden brown in coconut oil, using large saucepan.
  2. Add in squash and saute until squash is also a light golden brown.
  3. Add curry powder, cinnamon, and cracked pepper and stir for about 1 minute.
  4. Add vegetable broth.
  5. Stir in black beans and apricots and bring to a boil.
  6. Cover, reduce heat, and simmer--stirring occasionally--for 30 to 35 minutes, or until squash is cooked and soft.
  7. Enjoy!
Acupuncture, TCM, natural health, Vancouver, BC
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