If you’re looking for a protein packed, vegan main that’s also gluten-free, you have to try this chilli with cashew cream. It is so flavourful and fresh plus it’s a neat way to incorporate butter (aka lima) beans into a meal. If you’ve been wanting to expand your legume cooking roster farther than black, kidney and chickpeas like me, this is a great dish to experiment with.
- 1 chopped white onion
- 1 blended 19 oz. can of tomatoes; ideally organic San Marzano because those are my favourite 🙂 you could also substitute a 700 ml jar of tomato sauce
- 2 large carrots chopped
- 1 – 15 oz. can of butter beans (aka lima beans), rinsed and drained
- 1 cup of cooked quinoa
- salt and pepper to taste
- Cilantro and avocado to garnish/top
For Cashew Cream:
- 1 cup of soaked raw cashews (soak overnight or for an hour if you use boiling water)
- 2 tablespoons of vinegar
- 1/4 of a lemon’s juice
- 1/4 teaspoon of Herbamare (or salt) to taste
- Nut milk, the quanity of this will depend on the consistency you want. I like my cream to be a smooth liquid so I add 1/2 a cup or more until I get the desired texture.
- Sauté chopped onion in pot at medium heat with a little bit of oil (preferably coconut or avocado).
- Once cooked to where the onion is clear, add in tomato, stir and bring to a boil.
- When the pot with the tomatoes is bubbling, add in raw carrots, beans and cooked quinoa then lower temperature to a simmer.
- Cook at low temperature for 15-30 minutes, stirring every now and then.
- While chilli is cooking, make the cashew cream by draining the cashews and adding all ingredients for the cream listed above into a small blender. Blend until smooth – remember, you can add or take away liquid depending on how thick you would like this.
- Once cashew cream and chilli are ready, spoon out the chilli into a bowl, drizzle with cashew cream and top with cilantro and a cut up avocado. Only thing left is to eat it and enjoy!