This white bean stew has an Indian food twist that makes it SO flavorful! A creamy stew with sweet potatoes and mustard seed, curry leaf chili oil is hearty and satisfying dinner. (gluten-free, soy-free, nut-free option)
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This white bean stew has an Indian food twist that makes it SO flavorful! A creamy stew with sweet potatoes and mustard seed, curry leaf chili oil is hearty and satisfying dinner. (gluten-free, soy-free, nut-free option)

I like to use Indian sauces with beans, as a change from tofu or a vegan chicken substitute. It makes the whole dish cook up faster and makes it more accessible.

Because all of the flavor is usually in the sauces, you don’t have to pair them with meat, like in more traditional Indian dishes. In this stew, I pair Western Indian spices and spiced oil with beans, sweet potatoes, and spinach. The sauce is inspired with flavors from Maharashtrian cuisine. 
I ended up with this amazingly delicious, easy to make, hearty white bean stew, which is also budget friendly. This should cost you less than $3 per serving, depending on what you already have in the pantry. 

We cook the sauce like you would cook a chickpea curry, but then we add sweet potatoes and white beans to it. Then, we make a quick spiced oil, which has mustard seeds, curry leaves, and red chilies, and that takes it to the next level times three! 

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