Description
This vibrant Curried Bean Stew with Coconut & Coriander Drizzle is a hearty and aromatic dish featuring tender butter beans simmered in coconut milk with fragrant spices, fresh kale, and a zesty coriander lime drizzle. Perfect for a comforting yet nutritious meal, this recipe beautifully combines creamy, spicy, and fresh flavors.
Ingredients
Scale
For the 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
For the Coriander Drizzle
- 20g coriander, roughly chopped
- 1 green chilli, roughly chopped (optional)
- 1 lime, zested and juiced
Instructions
- Sauté Onion and Toast Spices: Heat a large, deep saucepan with a lid over medium heat. Add 2 tbsp vegetable oil. Once hot, add finely chopped onion and cook for 8-10 minutes until softened. Then, add mustard seeds, coriander seeds, curry powder, grated garlic, and grated ginger. Cook for 2-3 minutes more until fragrant and seeds begin to sizzle and pop.
- Simmer Beans in Coconut Milk: 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 the stew bubble gently for 10 minutes, stirring occasionally.
- Prepare Crispy Kale: Preheat the oven to 180°C (fan 160°C) or gas mark 4. Drizzle half of the torn kale leaves with oil and season well with salt. Spread them out on a baking tray and bake for 8-10 minutes until darkened and crisp.
- Make Coriander Drizzle: In a small food processor or a deep bowl if using a hand blender, combine the chopped coriander, remaining coconut milk (100ml), green chilli (if using), half of the lime juice, and a good pinch of salt. Blitz until you get a drizzlable consistency. Set aside.
- Cook Remaining Kale and Finish Stew: Stir the remaining kale leaves into the bean stew. Cover with a lid and cook for an additional 5 minutes until kale is tender. Stir in the remaining lime juice to brighten flavors.
- Serve: Divide the curried bean stew evenly between four bowls. Top each serving with the crispy baked kale, drizzle generously with the coriander lime sauce, and sprinkle with lime zest for a fresh finish.
Notes
- You can adjust the heat by omitting or adding more green chilli as desired.
- Using fresh lime zest and juice adds crucial brightness to the dish, so try not to skip this step.
- For a nuttier flavor, dry-toast the coriander seeds before adding to the pan.
- Leftover stew keeps well in the refrigerator for up to 3 days and tastes even better after the flavors meld.
- For a vegan version, ensure the curry powder does not contain any animal-derived ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian-inspired
Keywords: curried bean stew, butter beans, coconut milk, kale, coriander drizzle, curry, vegetarian stew, Indian-inspired, healthy dinner
