Description
A flavorful and hearty curried bean stew made with creamy coconut milk, tender butter beans, and vibrant spices, topped with crispy kale and a zesty coriander and lime drizzle. This comforting vegetarian dish combines warming curry flavors with fresh herbs and a crunchy texture for a balanced and satisfying meal.
Ingredients
Scale
Main 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
- Prepare the base: Heat a large deep saucepan with a lid over medium heat and add 2 tablespoons of vegetable oil. Add the finely chopped onion and cook for 8-10 minutes until softened and translucent.
- Toast the spices: Add the mustard seeds, coriander seeds, curry powder, grated garlic, and grated ginger to the pan. Cook for 2-3 minutes, stirring frequently until the spices are fragrant and the seeds begin to sizzle and pop.
- Simmer the stew: Pour in 600ml of the coconut milk and bring to a boil. Reduce the heat to a simmer, then add the drained butter beans. Stir occasionally and let the stew bubble gently for 10 minutes to allow the flavors to meld.
- Crisp the kale: Meanwhile, preheat the oven to 180C (160C fan)/gas mark 4. Drizzle half of the torn kale leaves with a little vegetable oil and season well with salt. Spread them out on a baking tray and bake for 8-10 minutes until they become darkened and crisp, then remove from the oven.
- Make the coriander drizzle: In a small food processor or a bowl (if using a hand blender), combine the chopped coriander, remaining 100ml coconut milk, green chilli (if using), half of the lime juice, and a good pinch of salt. Blitz until you achieve a drizzlable consistency. Set aside.
- Finish the stew: Stir the remaining kale leaves into the simmering butter bean stew. Cover with a lid and cook for another 5 minutes until the kale is tender. Stir in the remaining lime juice for a fresh burst of flavor.
- Serve: Divide the stew between four bowls. Top each portion with the crispy kale and drizzle generously with the coriander and lime sauce. Sprinkle over the lime zest for a final touch of brightness before serving.
Notes
- You can adjust the amount of green chilli in the coriander drizzle to suit your preferred spice level.
- For a vegan option, ensure the curry powder used does not contain any animal-derived ingredients.
- This stew freezes well – store in an airtight container for up to 2 months and reheat gently before serving.
- For extra protein, consider adding a handful of cooked quinoa or brown rice.
- To make the crispy kale, ensure leaves are spread out in a single layer to avoid steaming.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: curried bean stew, butter beans, coconut milk, coriander drizzle, crispy kale, vegetarian curry, easy stew recipe
