Name: Curried Bean Stew With Coconut & Coriander Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Fusion
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; 15 g ginger, grated; 700 ml coconut milk; 2 × 400 g cans butter beans, drained; 200 g curly kale, leaves torn; 20 g coriander, roughly chopped; 1 green chilli, roughly chopped (optional); Juice and zest of 1 lime; Salt, to taste

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Why You’ll Love This Recipe

This nourishing stew is packed with aromatic spices, creamy coconut milk, and hearty butter beans. Topped with crispy kale and a zesty coriander drizzle, it’s both comforting and vibrant—ideal for a healthy, flavor-packed meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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
15 g ginger, grated
700 ml coconut milk
2 × 400 g cans butter beans, drained
200 g curly kale, leaves torn
20 g coriander, roughly chopped
1 green chilli, roughly chopped (optional)
Juice and zest of 1 lime
Salt, to taste

Directions

Place a large, deep saucepan with a lid over medium heat. Once hot, add the vegetable oil.
Add the chopped onion and cook for 8–10 minutes until softened.
Stir in the mustard seeds, coriander seeds, curry powder, garlic, and ginger. Cook for 2–3 minutes until fragrant and the seeds begin to sizzle.
Pour in 600 ml of the coconut milk and bring to a boil. Reduce the heat to a simmer and add the drained butter beans. Let simmer for 10 minutes, stirring occasionally.
Preheat the oven to 180 °C (160 °C fan) or Gas Mark 4. Drizzle half the kale with oil and season with salt. Spread on a baking tray and bake for 8–10 minutes until crisp.
Meanwhile, combine the coriander, remaining 100 ml coconut milk, green chilli, half the lime juice, and a pinch of salt in a small food processor or deep bowl. Blend until smooth and drizzlable. Set aside.
Stir the remaining kale into the stew, cover, and cook for 5 more minutes until the kale is tender. Stir in the remaining lime juice.
Divide the stew between four bowls. Top with the crispy kale, drizzle with the coriander sauce, and finish with a sprinkle of lime zest.

Servings And Timing

Servings: Serves 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Swap curly kale for spinach or Swiss chard.
Use cannellini beans or chickpeas instead of butter beans.
Leave out the green chilli for a milder drizzle.
Add a pinch of ground turmeric or cumin for extra depth.
Serve with rice, naan, or crusty bread to soak up the flavors.

Storage/Reheating

Store leftover stew in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop over medium heat, adding a splash of water or coconut milk if needed.
Freeze the stew (without the crispy kale) for up to 2 months. Reheat from thawed and top with freshly baked kale.

FAQs

Can I Use A Different Type Of Bean?

Yes, cannellini beans, chickpeas, or navy beans work well in place of butter beans.

What If I Don’t Have Fresh Coriander?

You can use parsley or leave the drizzle out entirely and finish with a squeeze of lime instead.

Is This Recipe Vegan?

Yes, it uses only plant-based ingredients.

Can I Make It Less Spicy?

Omit the green chilli and reduce or skip the curry powder for a gentler flavor.

Can I Skip The Crispy Kale?

Yes, though it adds great texture. The stew is still delicious without it.

How Do I Make The Drizzle Without A Blender?

Finely chop the coriander and whisk with the other ingredients until well combined.

Can I Use Light Coconut Milk?

Yes, but the stew will be slightly less creamy.

What’s The Best Way To Thicken The Stew?

Let it simmer uncovered a little longer or mash a few of the beans with a spoon.

What Can I Serve With This Stew?

It pairs well with rice, flatbread, or a side of roasted vegetables.

Can I Make This Ahead For Meal Prep?

Yes, store the stew and drizzle separately. Bake the kale fresh just before serving.

Conclusion

This curried bean stew with coconut and coriander drizzle is a wholesome, satisfying dish bursting with flavor and texture. With creamy coconut base, warming spices, hearty beans, and crunchy kale, it’s a perfect one-pot meal for cozy dinners or a nutritious meal prep option.