Curried bean and Brussels sprouts stew with roasted kabocha squash from Simply Vibrant: All-Day Vegetarian Recipes for Colorful Plant-Based Cooking (page 134) by Anya Kassoff

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Notes about this recipe

  • Eat Your Books

    Beans soak overnight. Can substitute kidney or cannellini beans for adzuki beans.

  • Nancith on September 26, 2019

    Very appealing visually, very tasty as well, leaning towards a Thai curry flavor. Didn't have adzuki, so used canned cannellini beans, which were fine, but resulted in a thinner broth. I think it would be worth the extra effort to prepare your own beans as recipe says, to get a thicker & more flavorful broth. Didn't have cilantro either, which would be a great addition. Makes a large potful!

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