Dinner

Curried Bean Stew with Coconut & Coriander Drizzle Recipe

ByLuna Ryder December 1, 2025December 1, 2025

Introduction

This curried bean stew with coconut and coriander drizzle is a comforting and flavorful dish perfect for a cozy meal. Rich coconut milk and warming spices combine with butter beans and kale for a nutritious, satisfying stew that’s easy to prepare.

A black bowl holds a dish with three main layers: the bottom layer is a smooth, bright yellow sauce filling the bowl, the middle layer has large, pale orange beans scattered evenly, and the top layer consists of dark green leafy kale pieces mixed with splashes of light green sauce and small red seeds, creating a fresh and colorful look. The bowl sits on a white plate with a dark red rim, placed over a red and white checkered cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 with a lid over medium heat. Add the oil, then scatter in the chopped onion and cook for 8–10 minutes until softened.
Step 2: Add the mustard seeds, coriander seeds, curry powder, grated garlic, and ginger. Cook for 2–3 minutes until fragrant and the seeds begin to sizzle and pop.
Step 3: Pour in 600ml of coconut milk and bring to a boil. Reduce the heat to a simmer, then add the drained butter beans. Let the stew bubble gently for 10 minutes, stirring occasionally.
Step 4: Meanwhile, preheat the oven to 180°C (160°C fan) or gas mark 4. Drizzle half of the torn kale with oil, season with salt, and spread on a baking tray. Bake for 8–10 minutes until darkened and crisp.
Step 5: For the coriander drizzle, combine the coriander, remaining coconut milk, green chilli (if using), half the lime juice, and a pinch of salt in a food processor or use a hand blender in a deep bowl. Blitz until smooth but still drizzlable. Set aside.
Step 6: Stir the remaining kale into the stew, cover with the lid, and cook for another 5 minutes until the kale is tender. Stir in the remaining lime juice.
Step 7: Divide the stew between four bowls. Top with the crispy kale, drizzle with the coriander sauce, and sprinkle over the lime zest to serve.

Tips & Variations

For extra heat, include the green chilli when cooking the stew rather than just in the drizzle.
Swap butter beans for chickpeas or cannellini beans if preferred.
Serve with steamed rice or warm flatbreads to make it a fuller meal.
Add a handful of toasted nuts or seeds on top for added crunch.

Storage

Store any leftover stew in an airtight container in the fridge for up to 3 days. The crispy kale is best added fresh when serving, as it loses its crunch quickly. Reheat the stew gently on the stove or microwave until warmed through, then add fresh crispy kale and coriander drizzle before serving.

How to Serve

A close-up shot of a black bowl filled with thick yellow curry broth as the base layer. On top, there are large, pale orange beans scattered across, with rough green kale leaves mixed in evenly. Bright green sauce is drizzled in dollops over the beans and kale, with tiny red seeds sprinkled lightly on top. The black bowl sits on a white plate with a subtle red pattern underneath, all resting on a white marbled surface with a pink and white checkered cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew vegan?

Yes, this recipe is already vegan as it uses vegetable oil and coconut milk with no animal products.

What can I substitute if I don’t have mustard or coriander seeds?

If you don’t have mustard or coriander seeds, you can use 1 tsp ground mustard and 1 tsp ground coriander for a similar flavor, added with the curry powder.