Curried Bean Stew with Coconut and Crispy Kale Recipe

Introduction

This curried bean stew with coconut and coriander drizzle is a comforting, flavorful dish that comes together quickly with pantry staples. Creamy butter beans simmered in fragrant spices and coconut milk are topped with crispy kale and a fresh, zesty coriander drizzle for added brightness.

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

1. Step 1: Heat a large, deep saucepan with a lid over medium heat. Add the vegetable oil and once hot, scatter in the finely chopped onion. Cook for 8-10 minutes until softened.
2. Step 2: Add the mustard seeds, coriander seeds, curry powder, grated garlic, and grated ginger to the pan. Cook for 2-3 minutes until fragrant and the seeds start to sizzle and pop.
3. Step 3: Pour in 600ml of the coconut milk and bring the mixture to a boil. Reduce to a simmer and stir in the drained butter beans. Let it simmer gently for 10 minutes, stirring occasionally.
4. Step 4: Preheat the oven to 180°C (160°C fan/gas mark 4). Toss half of the torn kale leaves with a drizzle of oil and season generously with salt. Spread over a baking tray and bake for 8-10 minutes until darkened and crisp.
5. Step 5: While the kale crisps, place the chopped coriander, remaining coconut milk, green chilli (if using), half the lime juice, and a pinch of salt into a food processor or a deep bowl for a hand blender. Blitz until the mixture is drizzlable, then set aside.
6. Step 6: Stir the remaining kale leaves into the bean stew, cover, and cook for another 5 minutes until the kale is tender. Stir in the remaining lime juice.
7. Step 7: Divide the stew between four bowls. Top with the crispy kale, drizzle over the coriander and coconut sauce, and sprinkle with lime zest to serve.

Tips & Variations

• For a spicier dish, leave the green chilli seeds in or add some chilli flakes to the stew.
• You can substitute butter beans with chickpeas or cannellini beans for a different texture.
• To make it vegan and gluten-free, ensure your curry powder does not contain any wheat-based additives.
• If you don’t have a food processor, simply finely chop the coriander and mix well with the other drizzle ingredients.

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 if it has thickened too much. Keep the crispy kale separate and add fresh before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beans instead of canned butter beans?

Yes, you can use cooked fresh butter beans. Be sure to cook them until tender before adding them to the stew to ensure the texture is soft and creamy.

Is this dish suitable for freezing?

The stew freezes well, but the crispy kale topping is best added fresh after reheating to maintain its crunch.

Curried Bean Stew with Coconut and Crispy Kale Recipe

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★★★★★

4.9 from 72 reviews

• Author: Jake
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A vibrant and comforting curried bean stew featuring creamy coconut milk, tender butter beans, and nutrient-rich kale. Enhanced with aromatic spices like mustard seeds, coriander seeds, and curry powder, this dish is finished with a zesty coconut and coriander drizzle, making it a perfect hearty vegan meal for any season.

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Ingredients

Scale 1x2x3x

Stew 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

Drizzle Ingredients

• 20g coriander, roughly chopped
• 1 green chilli, roughly chopped (optional)
• 1 lime, zested and juiced

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Instructions

1. Cook the aromatics: Heat a large, deep saucepan over medium heat and pour in 2 tbsp of vegetable oil. Add the finely chopped onion and cook for 8-10 minutes until softened. Stir in the mustard seeds, coriander seeds, medium curry powder, grated garlic, and grated ginger. Cook for another 2-3 minutes until fragrant and the seeds begin to sizzle and pop.
2. Add coconut milk and beans: Pour in 600ml of the coconut milk and bring the mixture to a boil. Reduce the heat to a simmer and add the drained butter beans. Let the stew bubble gently for 10 minutes, stirring occasionally to prevent sticking.
3. Prepare kale crisps: Preheat the oven to 180°C (160°C fan/gas mark 4). Drizzle half of the torn kale leaves with a little vegetable oil and season generously with salt. Spread the kale in a single layer on a baking tray and bake for 8-10 minutes until darkened and crisped to your liking.
4. Make coriander drizzle: In a small food processor or a deep bowl for a hand blender, combine the roughly chopped coriander, remaining 100ml coconut milk, green chilli (if using), half of the lime juice, and a good pinch of salt. Blitz until you achieve a smooth, drizzlable consistency. Set aside.
5. 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.
6. Serve: Divide the curried bean stew evenly between four bowls. Top each portion with the oven-baked crispy kale, drizzle generously with the coriander and coconut sauce, and sprinkle with fresh lime zest to finish.

Notes

• You can omit the green chilli for a milder flavor or adjust according to your spice preference.
• Butter beans can be substituted with cannellini beans or chickpeas if preferred.
• The crispy kale adds texture, but you can also serve it sautéed if you prefer softer greens.
• Use fresh lime juice and zest for the best vibrant citrus flavor.
• This dish freezes well; store in airtight containers and reheat gently on the stove.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Stew
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: curried bean stew, coconut curry, vegan stew, butter beans recipe, kale stew, Indian spices, healthy vegan dinner