Broad Bean Stew

Broad Bean Stew


For 4 Serving(s) ()

  • 2 tablespoon(s) olive oil
  • 1 medium onion, chopped
  • 2 stalk(s) escallion, chopped
  • 1 tablespoon(s) ginger, chopped
  • 3 clove(s) garlic, finely chopped
  • 2 teaspoon(s) turmeric powder
  • 1 cup(s) pumpkin, diced
  • 1 cup(s) Grace Coconut Milk
  • 1 can(s) Grace Broad Beans, drained
  • 1/2 teaspoon(s) black pepper

Broad Bean Stew Directions

Heat olive oil and use to saute the chopped onion, escallion, ginger and garlic; stir constantly.

Mix in the turmeric powder and the diced pumpkin until the flavours develop and the pumpkin improves in colour.

Pour in the coconut milk, stir and bring to a boil.  Allow to simmer until the pumpkin is tender.

Fold in the broad beans and black pepper.

To Serve:  Serve with Herb Potatoes, Yam and a Tomato Salad.

Recipe prepared and presented by Chef Warren Wilson and Alfred Brissett of LIVITY Restaurant.

Difficulty: Easy
Preparation time: 30m

Cooking time: 25m