Spiced Kidney Bean and Carrot Stew with Ginger

This hearty and wholesome stew combines traditional kidney beans with vibrant carrots and a refreshing hint of ginger. The spices elevate the dish, adding warmth and depth, while the vegetables bring texture and flavor. Perfectly balanced, this dish is not only satisfying but also meets vegetarian and vegan dietary requirements.

Ingredients:

• 1 cup dried kidney beans (or 1 can, drained and rinsed)
• 2 medium carrots, diced
• 1 tablespoon fresh ginger, minced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. If using dried kidney beans, soak them overnight and then cook them according to package instructions until tender.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and ginger, stirring for another minute until fragrant.
4. Stir in the diced carrots and cook for another 3-4 minutes until slightly softened.
5. Add the cumin, coriander, turmeric, and smoked paprika, stirring well to coat the vegetables in the spices.
6. Pour in the vegetable broth and bring to a simmer. If using canned kidney beans, add them now.
7. If using cooked dried beans, add them after the broth has come to a simmer.
8. Season with salt and pepper to taste, and let the stew simmer for about 20-25 minutes, allowing the flavors to meld.
9. Serve hot, garnished with fresh cilantro if desired.