Quick and Creamy Curried Red Bean Skillet
Ingredients
- 2 tsp avocado oil or other neutral high heat oil
- 1 tsp cumin seeds
- 2 bay leaves
- 1/2 medium red onion, finely diced
- 1 tsp ground coriander
- 5 cloves garlic, crushed or finely minced
- 1 inch fresh ginger, finely minced
- 1 can (15 oz) San Marzano whole peeled tomatoes
- 1 cup Yukon gold potatoes, diced into 1/2 inch cubes
- 2 cans (15 oz each) of red kidney beans, rinsed and drained
- 1 1/2 cups vegetable broth
- 2 tbsp almond butter (optional, but makes this dish rich and creamy)
- Salt and pepper to taste
Preparation
Warm up the oil in a large skillet over medium heat. Add cumin seeds and bay leaves, blooming them for about 45 seconds to a minute until fragrant.
Once the cumin is fragrant, add the finely diced red onion along with a pinch of salt. Allow the onion to soften and begin to caramelize.
Stir in the ground coriander and sauté briefly, then add the crushed garlic and minced ginger. If needed, add a bit more oil or a splash of water to prevent sticking.
Pour in the San Marzano whole peeled tomatoes. Use a cooking spoon to carefully mash and break down the tomatoes into smaller chunks. Cook for about 1-2 minutes.
Add the diced Yukon gold potatoes, red kidney beans, and vegetable broth to the skillet. Bring the mixture to a low simmer, cover with a lid, and cook for approximately 15 minutes or until the potatoes are fork-tender.
Remove the lid from the skillet and stir in the almond butter, ensuring it dissolves into the stew. If the almond butter doesn't blend well, add a splash of water and cook for an additional 5 minutes.
Season with salt and pepper to taste.
Serve as desired.