Add some flavor and heat to these cold, dark weeknights with this vegan curried stew, which comes together in one pot and features fiber-packed pumpkin puree and white beans, coconut milk for a bit of creaminess and tomatoes and lemon juice for a little acidic punch. Garnish with cilantro and lime wedges with some gluten-free baguette on the side and dinner is served!
Here’s a link to the full recipe. Enjoy!
Photo by: Dave Bryce
Styled by: Keith Recker
2 thoughts on “Curried White Bean Tomato Stew for TABLE Magazine (and Meatless Monday)”
This is delicious! Perfect meal for this snowy cold evening.
So glad you loved it, Jess!