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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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 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