Dinner

Curried Bean Stew with Coconut and Coriander Drizzle Recipe

BySophie Carsel January 16, 2026January 16, 2026

Introduction

This curried bean stew with coconut and coriander drizzle is a hearty, flavorful dish perfect for a cozy meal. Creamy coconut milk combines beautifully with warming spices, tender butter beans, and fresh greens for a satisfying vegetarian option.

A deep black bowl filled with a creamy yellow sauce, topped with large soft white beans and vibrant green kale leaves scattered throughout. Bright green sauce is drizzled over the beans and kale, adding a fresh contrast. Small red mustard seeds are dotted across the dish, adding texture and color. The bowl rests on a dark red plate over a red and white checkered cloth, with the whole scene set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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. Add the vegetable oil, then scatter in the 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 begin to sizzle and pop.
Step 3: Pour in 600ml of the coconut milk and bring to a boil. Reduce the heat to a simmer, then tip in the drained butter beans. Let it bubble gently for 10 minutes, stirring occasionally.
Step 4: Meanwhile, preheat the oven to 180°C (160°C fan/gas mark 4). Drizzle half of the torn kale leaves with oil and season with salt. Spread them on a baking tray and roast for 8-10 minutes until darkened and crisp.
Step 5: In a small food processor or deep bowl (if using a hand blender), combine the chopped coriander, remaining coconut milk, green chilli (if using), half of the lime juice, and a pinch of salt. Blitz until you get a drizzlable consistency and set aside.
Step 6: Stir the remaining kale leaves into the bean stew, cover with a lid, and cook for 5 more minutes until the kale is tender. Stir in the remaining lime juice.
Step 7: Divide the stew between four bowls. Top with the crispy kale, drizzle over the coriander chutney, and sprinkle with lime zest before serving.

Tips & Variations

For extra heat, include the green chilli or add a pinch of chilli flakes to the stew.
Swap butter beans for chickpeas or cannellini beans for a different texture.
If you don’t have a food processor, finely chop the coriander and blend with the other ingredients using a hand blender or whisk well for the drizzle.

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 seems too thick. Keep the crispy kale separate and add just before serving to maintain its crunch.