Description
This curried bean stew with coconut and coriander drizzle is a vibrant, comforting dish combining creamy butter beans simmered in fragrant coconut milk and curry spices, complemented by crispy kale and a zesty, fresh coriander-lime drizzle. It’s a nutritious, flavorful vegetarian meal perfect for a cozy lunch or dinner.
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
Drizzle
- 20g coriander, roughly chopped
- 1 green chilli, roughly chopped (optional)
- 1 lime, zested and juiced
Instructions
- Sauté the aromatics: Heat a large deep saucepan over medium heat and add 2 tbsp vegetable oil. Scatter in the finely chopped onion and cook for 8-10 minutes, stirring occasionally, until softened and translucent.
- Add spices and flavorings: Tip in the mustard seeds, coriander seeds, medium curry powder, grated garlic, and grated ginger. Cook for 2-3 minutes, stirring regularly, until fragrant and the seeds begin to pop and sizzle.
- Simmer the stew: Pour in 600ml of the coconut milk and bring the mixture to a boil. Reduce the heat to a simmer then add the drained butter beans. Let it bubble gently for 10 minutes, stirring occasionally to prevent sticking.
- Prepare the crispy kale: Meanwhile, preheat the oven to 180°C (160°C fan/gas mark 4). Drizzle half of the torn kale leaves with oil and season well with salt. Spread them over a baking tray in a single layer and bake for 8-10 minutes until darkened and crisp.
- Make the coriander and lime drizzle: In a small food processor or using a hand blender in a deep bowl, combine the chopped coriander, remaining 100ml coconut milk, chopped green chilli (if using), half of the lime juice, and a good pinch of salt. Blitz until smooth and drizzlable. Set aside.
- Finish the stew: Stir the remaining kale leaves into the butter bean stew, cover with a lid, and cook for an additional 5 minutes until the kale is tender. Stir in the remaining lime juice just before serving.
- Serve: Divide the stew evenly between four bowls. Top each serving with the crispy kale, drizzle with the coriander chutney, and sprinkle with lime zest for a fresh, zesty finish.
Notes
- For a spicier kick, keep the green chilli seeds when chopping.
- This recipe works well with other beans like chickpeas or cannellini beans as alternatives.
- Adjust the curry powder amount to taste, depending on preferred spice level.
- Use kale or a sturdy green like cavolo nero for the crispy topping.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: curried bean stew, butter beans, coconut milk, kale, coriander drizzle, vegetarian curry, Indian-inspired stew
