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. Once hot, add the vegetable oil and 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 grated ginger. 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 heat to a simmer, then stir in 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/gas mark 4). Toss half of the kale leaves with a drizzle of oil and a good pinch of salt. Spread them out on a baking tray and bake for 8–10 minutes until crisp and darkened.

Step 5: Meanwhile, combine the coriander, remaining coconut milk, green chilli (if using), half of the lime juice, and a pinch of salt in a food processor or deep bowl. Blitz until smooth and drizzlable, then set aside.

Step 6: Stir the remaining kale leaves into the bean stew, cover with the 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, then drizzle with the coriander and coconut sauce. Finish with a sprinkle of lime zest before serving.

Tips & Variations

For extra heat, leave the seeds in the green chilli or add a pinch of chilli flakes to the spice mix.

You can substitute butter beans with chickpeas or white kidney beans if preferred.

Serve the stew over rice or with warm naan bread for a heartier meal.

If you don’t have a food processor, a hand blender or a fork to crush the coriander and chilli with the coconut milk can work well too.

Storage

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to loosen if it has thickened. The crispy kale is best served fresh but can be stored separately and reheated briefly in the oven to regain crispness.

FAQs

Can I make this stew vegan?

Yes, this recipe is naturally vegan as it uses vegetable oil and coconut milk. Just ensure your curry powder contains no animal-derived ingredients.

Can I freeze this curried bean stew?

Yes, you can freeze the stew (without the crispy kale and fresh coriander drizzle). Cool completely before freezing in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat thoroughly before serving.