Spicy Vegan Pakistani Chicken & White Bean Stew — for the Slow Cooker or Stove Top

All Photos © Christine Elise McCarthy 2015

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This is as easy as putting everything into a slow cooker & leaving for 5 hours. The only prep I engaged in was soaking the beans overnight but that is not really necessary. I think even dry beans would be tender after 5 hours. Or – you could use canned beans & be absolutely sure they will be tender when you are ready to eat.

I love, love, LOVE lemongrass & I used tons in this – both fresh stalks & a pre-made paste in a tube – and I tasted none of it in this finished product so – if you can’t find lemongrass of any kind – just blow it off. I used a tube of lemongrass paste (made by Gourmet Garden & found in the produce section. They also make parsley & garlic etc in tubes) and 2 stalks of fresh lemongrass – though they were – admittedly – on their last legs. But, again, lemongrass was not a noticeable flavor in the finished product. Despite the lack of lemongrass flavors – this stew was hearty & delicious!

I used Beyond Meat vegan chicken because it is my favorite – but you can use any meat (faux or not) that you prefer.

Spicy Vegan Pakistani Chicken & White Bean Stew — for the Slow Cooker or Stove Top

Serves 6 easily with rice

INGREDIENTS

9 oz vegan chicken

2 cups white beans (dry or canned for slow cooker – but use canned for stove top)

3 cups water or stock

1 10 oz can Rotel or roasted tomatoes

1 13 oz can lite coconut milk

2 potatoes – cubed

1 onion – diced

6 oz frozen okra (optional)

12 oz frozen lima beans

2 stalks of lemongrass – smashed a bit with a roller & chopped into large hunks (so you can easily avoid eating it) – (optional)

5 TBS lemongrass paste – (optional)

Juice of half a lemon

3 garlic cloves – chopped

1/4 cup chili paste or sriracha (or to taste)

1 TBS turmeric

1 TBS ground coriander

1 TBS chili powder

1/2 tsp ground cardamom (optional)

1/4 cup chopped cilantro

Corn starch

Garnish – cooked rice, cilantro, diced red or green jalapenos

DIRECTIONS

Slow cooker – Put everything (except the cilantro) into a slow cooker & cook on high for 5-6 hours. If it is too thin – whisk 2 TBS corn starch into some water & stir it in. If it gets too thick – add water or stock. Stir in the cilantro.

Stove top – Same as above but you probably won’t need any water because you are using canned beans. Heat it to boil & simmer until the potatoes are cooked – maybe 30 minutes – depending on how big your potato cubes are. If it gets too thick – thin with some water. If it is too thin – whisk 2 TBS corn starch into some water & stir it in. When the vegetables are tender & it is heated through – stir in the cilantro.

Serve with rice & garnishes of your desire.