I know its a mouth full, but I just couldn’t leave any of these star ingredients out. This is one of the best stews I have made to date. It’s funny because the whole time I was making it I was complaining about how I wanted to be making chili.
The reason for this is, four months ago my husband took a food sensitivity test because he was developing a painful rash on his face. It turns out, among other things, he has a sensitivity to night shade vegetables. This includes: eggplant, tomatoes, chili peppers, red peppers, potatoes and paprika. I guess I shouldn’t complain too much because at least I am still able to eat them. However, right now, I try not to cook with nightshades at home. It has been challenging, but well worth it. Ecspecially when I come up with recipes like this stew.
This brings me back to the amazing stew I made. My mouth is watering just thinking about it. Because we haven’t been using red peppers, cayenne, or other chili pepper, I have been spicing up my food with black pepper, cumin, and of course lots of garlic.
Not only is this stew delicious, but it is also nutritious. The ginger is anti-inflammatory and along with the garlic, it is a great immune booster. The fennel seeds can be beneficial for gas and bloating. Beans are a great source of protein and full of fiber to keep you satisfied. The butternut squash is full of antioxidants and a good source of carotene. And of course, the kale. Kale is a bitter leafy green that is great for the liver and great for alkalizing your blood. It is also a great source of calcium, magnesium, and vitamin K. I could go on and on about kale. It is one of my favorite foods, but I will save that for another post. So, here is the recipe:
Ginger Cumin Butternut Kale Stew
3 cups pinto beans or another bean
1 1/2 pounds of butternut squash, peeled and cubed
1 medium sized celeric, peeled and cubed
1 large yellow onion, chopped
3/4 inch of ginger, chopped
4 garlic cloves, chopped
2 1/2 tsp. ground cumin
1 tsp. fennel seeds
sea salt and pepper to taste
2 Tbls. olive oil
1 bunch of kale
4 cups of vegetable broth
Saute the garlic, ginger and onions in oil for about 3-5 minutes until fragrant. Add the fennel seeds and cumin. Mix well. Add the chopped celeric and butternut squash, mix well with all the spices and add the broth. Bring to a boil and let simmer for 10 minutes. Add the beans and simmer for 20 minutes. Add the kale and cook until it is wilted. Season with sea salt and pepper if desired. Enjoy!
I have entered this recipe in Ricki’s Wellness Weekend. Here is the link: http://www.dietdessertndogs.com/2012/02/16/wellness-weekend-february-16-20-2012 . Please check out all the great recipes!