Courgette & Bean Stew
INGREDIENTS
Courgette & Bean Stew
๐จโ๐ฉโ๐งโ๐ฆ serves 4
๐งโ๐ณ 20 mins
๐ณ 20 mins
1 can White Beans (400g)
2 large Courgette, chopped half moon
1 Leek, chopped
8 Garlic Cloves
1/4 cup Cashews
1/2 cup Almond Milk
1 tsp dried Sage
1 tsp dried Thyme
1 Lemon, zest & juice
1 tsp Salt, more to taste
1 tsp Pepper
2 tbsp Extra Virgin Olive Oil
handful Coriander
2 slices Sourdough
INSTRUCTIONS
Preheat the oven to 200C.
In a baking tray, add courgette, leek and garlic. Drizzle olive oil and salt. Bake for 20mins.
Soak cashews in hot water.
Blend courgette, leek, garlic, cashews, sage, thyme, coriander stems, almond milk, salt and pepper until smooth. Add liquid if it's too thick.
In a pan over medium heat, add the white beans, pour the courgette mixture and mix well.
Turn off the heat, drizzle lemon juice, chopped coriander and lemon zest.
Toast sourdough and dip it like you mean it.
From my belly to yours