Curried bean stew with coconut & coriander drizzle
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp vegetable oilplus a drizzle
- 1 onionfinely chopped
- 2 tsp black or brown mustard seeds
- 1 tsp coriander seeds
- 1 tbsp medium curry powder
- 2 garlic clovesgrated
- 15g gingergrated
- 700ml coconut milk
- 2 x 400g cans butter beansdrained
- 200g curly kaleleaves torn
- 20g corianderroughly chopped
- 1 green chilliroughly chopped (optional)
- 1 limezested and juiced
Nutrition: Per serving
- kcal553
- fat42g
- saturates30g
- carbs26g
- sugars8g
- fibre12ghigh
- protein13g
- salt0.09g
Method
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.
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.
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.
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.
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.
