Curried bean stew with coconut & coriander drizzle
- Helena Busiakiewicz
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Serves 4
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 4.3 out of 5.20 ratingsRate
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Make the most of a pantry staple – butter beans – in this hearty and fragrant stew. They are filling, packed with protein and low-cost, too
Gluten-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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
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2 garlic cloves
grated
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15g ginger
grated
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700ml coconut milk
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2 x 400g cans butter beans
drained
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200g curly kale
leaves torn
-
20g coriander
roughly chopped
-
1 green chilli
roughly chopped (optional)
-
1 lime
zested and juiced
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Nutrition: Per serving
-
kcal553
-
fat42g
-
saturates30g
-
carbs26g
-
sugars8g
-
fibre12g
high
-
protein13g
-
salt0.09g
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Method
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step 1
Put a large, deep, saucepan with a lid over a medium heat. Once hot, pour in the oil. Scatter in the onion and cook for 8-10 mins to soften. Tip in the mustard seeds, coriander seeds, curry powder, garlic and ginger, and cook for 2-3 mins until fragrant and the seeds are beginning to sizzle and pop.
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step 2
Pour in 600ml coconut milk and bring to the boil. Reduce to a simmer, then tip in the beans. Let it bubble for 10 mins, stirring occasionally.
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step 3
Heat the oven to 180C/160C/ gas 4. Drizzle half of the kale with oil and season well with salt. Spread over a baking tray and bake for 8-10 mins until darkened and crisp.
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step 4
Meanwhile, put the coriander, remaining coconut milk, green chilli, half of the lime juice and a good pinch of salt in the bowl of a small food processor, or in a deep bowl if using a hand blender. Blitz to a drizzlable consistency, then set aside.
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step 5
Stir the remaining kale leaves into the butter beans, put a lid on and cook for 5 mins. Once they’re tender, stir in the remaining lime juice. Divide between four bowls, top with the crispy kale, then drizzle with the coriander chutney and a sprinkling of lime zest.
Recipe from Good Food magazine, February 2025
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A star rating of 4.3 out of 5.20 ratings
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