Description
A flavorful and hearty curried bean stew enriched with creamy coconut milk and topped with crispy kale and a fresh coriander chilli drizzle. This comforting dish combines buttery beans, aromatic spices, and vibrant herbs for an easy, nutritious meal perfect for any season.
Ingredients
Scale
Stew
- 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
Coriander Chilli Drizzle
- 20g coriander, roughly chopped
- 1 green chilli, roughly chopped (optional)
- 1 lime, zested and juiced
Instructions
- Sauté Aromatics: Heat a large, deep saucepan with a lid over medium heat. Add 2 tbsp vegetable oil, then scatter in the finely chopped onion. Cook for 8-10 minutes until softened.
- Toast Spices and Add Aromatics: Add mustard seeds, coriander seeds, curry powder, grated garlic, and grated ginger to the saucepan. Cook for 2-3 minutes until fragrant and the seeds start to sizzle and pop.
- Simmer Coconut Milk and Beans: Pour in 600ml of the coconut milk and bring the mixture to a boil. Reduce the heat to simmer, then add the drained butter beans. Let it gently bubble for 10 minutes, stirring occasionally to combine flavors.
- Crisp the Kale: Preheat the oven to 180°C (160°C fan)/gas mark 4. Drizzle half the torn kale leaves with a little oil and season with salt. Spread on a baking tray and bake for 8-10 minutes until darkened and crisp.
- Prepare Coriander Drizzle: In a food processor or with a hand blender, combine the chopped coriander, remaining 100ml coconut milk, green chilli (if using), half the lime juice, and a pinch of salt. Blend until smooth but drizzlable. Set aside.
- Finish Stew: Stir the remaining kale leaves into the butter bean stew, cover with the lid, and cook for another 5 minutes until the kale is tender. Stir in the remaining lime juice for brightness.
- Serve: Divide the stew evenly into four bowls. Top each with crispy kale, drizzle with the coriander chilli sauce, and sprinkle with lime zest for a fresh finishing touch.
Notes
- For a spicier version, increase the amount of green chilli or add a pinch of cayenne pepper to the stew.
- Use other leafy greens like spinach or chard if curly kale is unavailable.
- This dish is naturally gluten-free and vegetarian.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Adjust seasoning with salt and lime juice according to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: curried bean stew, coconut milk, kale, coriander drizzle, vegetarian curry, butter beans, healthy stew, easy dinner
