Description
A nourishing stew made with aromatic spices, creamy coconut milk, and hearty butter beans. Topped with crispy kale and a zesty coriander drizzle, this dish is comforting, vibrant, and perfect for a healthy, flavor-packed meal.
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
Instructions
- 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.
Notes
- 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.
- Store leftovers in the fridge for up to 3 days or freeze (without crispy kale) for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Fusion, Indian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg
