Healthy Vegan - Turmeric Butter Beans, Yellow Pepper and Yellow Courgette Stew

Last week, I was unwell, but I had to force myself to go into work as I had made a commitment to help someone who without me would not have been supported.  You see I am the only one in my office who does what i do, if I am not there, no one will pick up the work I do.  Yet we are all replaceable when they don't need you.  I was happy I went in though, as the person I supported gave me a biggest and warmest hug and her little one gave me a bonus hug, I don't get many thanks in my job, so it really mean't a lot to me.  

Anyway, I was glad when the weekend came, but it wasn't as relaxing as I wanted as it was D's turn of not feeling well. 
We have not done anything this weekend and both stayed indoors nursing sniffles, scratchy throats and sore heads.  I had wanted to do some gardening, but as well as poor health, the weather scuppered that too.  The sky turned proper grey and the rain fell, falling from the sky in all direction encouraged by the gusty gale force winds.

 I had managed to go out and pick some homegrown yellow courgettes from the garden plot.  I know its Summer and a time for light salads, but as we were feeling a little groggy we both wanted something a bit warming and this golden bowl of yellow Courgette Butter Bean stew, is a little bit of sunshine in a bowl and that can only cheer you up a little.  
If it is just too sunshine yellow for you, then feel free to stir in some greens like spinach or chard.   


Yellow Courgette, Turmeric Butter Beans and Yellow Courgette Stew 
Ingredients
Serve 6
160grams Butter Beans, soaked overnight and then cooked , drained and set aside

2 - 4 tablespoons olive oil
2 medium onions, finely sliced
3 - 4 garlic cloves, crushed
1/2 teaspoon ground Turmeric 
1 tablespoon tomato paste
1 teaspoon chipotle chilli flakes or 2 teaspoons smoked paprika
2 yellow peppers, cored and chopped as you wish
4 yellow courgettes, sliced into coins or half moons
Salt and pepper to taste
Optional: 200grams baby spinach
1 - 1/1/2 pint vegetable stock
Method
Heat the oil, saute the onion and garlic until very soft, then stir in the tomato paste and spices.
Then stir in the peppers and saute before stirring in the butter beans, courgettes and stock.
Allow it to bubble for a few minutes, before turning it down to a simmer.
Cook until the butter bean are really really soft and the courgettes just about to fall apart.
Taste and adjust seasoning.
Optional: Stir in greens if using until they have begun to wilt.
Optional: For a slightly thicker stew, remove about a ladle of the stew and blitz to a puree, return to the pot and bring to a simmer before serving. 
Serve with a good sourdough or crusty bread or eat with a spoon straight from a bowl. 

Other Turmeric Recipes on my Blog 

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