Ingredients

2 tbsp vegetable oil, plus a drizzle

1 onion, finely chopped

2 tsp black or brown mustard seeds

1 tsp coriander seeds

1 tbsp medium curry powder

2 garlic cloves, grated

15g ginger, grated

700ml coconut milk

2 x 400g cans butter beans, drained

200g curly kale, leaves torn

20g coriander, roughly chopped

1 green chilli, roughly chopped (optional)

1 lime, zested and juiced

Instructions

Step 1: Heat a large, deep saucepan over medium heat. Add the vegetable oil, then scatter in the finely chopped onion. Cook for 8–10 minutes until softened.

Step 2: Add the mustard seeds, coriander seeds, curry powder, grated garlic, and ginger to the pan. Cook for 2–3 minutes until fragrant and the seeds start to sizzle and pop.

Step 3: Pour in 600ml of the coconut milk and bring to a boil. Reduce to a simmer, then add the drained butter beans. Let the stew bubble gently for 10 minutes, stirring occasionally.

Step 4: Preheat the oven to 180°C (160°C fan) or gas mark 4. Drizzle half of the torn kale leaves with oil, season well with salt, and spread them on a baking tray. Bake for 8–10 minutes until darkened and crisp.

Step 5: While the kale crisps, combine the chopped coriander, remaining coconut milk, green chilli (if using), half of the lime juice, and a pinch of salt in a food processor or a deep bowl. Blitz until the mixture reaches a drizzling consistency, then set aside.

Step 6: Stir the remaining kale leaves into the bean stew, cover with a lid, and cook for another 5 minutes until tender. Stir in the remaining lime juice.

Step 7: Divide the stew between four bowls. Top each with the crispy kale, drizzle over the coriander sauce, and sprinkle with lime zest before serving.

Tips & Variations

For extra heat, add more green chilli or a pinch of chili flakes to the coriander drizzle.

If you prefer a thicker stew, reduce the coconut milk slightly or mash some beans before adding the kale.

Swap butter beans for chickpeas or cannellini beans for a different texture.

To make this dish vegan, ensure your curry powder contains no animal-derived ingredients.

Adding a handful of toasted nuts or seeds on top can provide a delightful crunch.

FAQs

Can I make this stew in advance?

Yes, the stew tastes even better the next day as the flavors develop. Prepare it ahead, store properly, and reheat when ready to serve. Add the crispy kale fresh each time.

Is this recipe gluten-free?

Yes, this curried bean stew is naturally gluten-free as long as your curry powder does not contain gluten-based additives. Always check labels if you have gluten sensitivities.