Cozy up on a cold night with a wary and spicy bowl of this Thai White Bean Stew with Turmeric Yogurt, which is not only a one-pot meal but easy to prepare.
Keyword: stew, turmeric, white bean, yogurt
Author: Aimee Mars | Aimee Mars Living
1/4cupRed Chili Paste
2Carrotspeeled and chopped
1½cupPlain Greek Yogurt
In a Dutch Oven or Stock Pot, melt 3 tablespoons of the Butter. Add the Onions and Garlic, season with salt and cover over medium-high heat, stirring occasionally, until the onions become transparent, about 8 to 9 minutes.
Add the Red Chili Paste and Tomato Paste and cook for an additional 2 to 3 minutes. Stir in the Cumin and Paprika, then add 1 3/4 cup of the Vegetable Broth and bring to a simmer, scraping down the sides of the pot.
Add the Beans, Carrots, Thyme, Lemon Juice and the remaining 1 3/4 cup of Vegetable Broth to the pot. Season with a bit more salt and cover. Reduce heat to a medium simmer for about 30 minutes.
In a small skillet melt the remaining 1 tablespoons of Butter. Add in the Turmeric and cook on a medium-low setting, stirring constantly, until the spice dissolves. Pour the contents into a small mixing bowl and let cool. Whisk in the Yogurt and season with a pinch of salt.
Before serving add in the Chopped Parsley. Ladle into bowls and top with the Turmeric Yogurt.
You can find the Roasted Red Chili Paste at most grocery stores in the Asian section of the store.