Here’s a hearty, fragrant recipe that makes the most of butter beans (cannellini-like, creamy pantry staples). It’s filling, protein-packed, budget-friendly, and cozy. The coconut-coriander drizzle adds a bright, fragrant finish.
Curried bean stew for servings
- Servings: 4
- Time: ~45–50 minutes
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 chili, roughly chopped (optional)
- 1 lime, zested and juiced
Equipment
- Large pot or deep skillet
- Wooden spoon
- Measuring spoons
- Grater
Method Curried bean stew
- Toast the seeds (optional flavor boost)
- In a large pot, heat a drizzle of oil over medium heat.
- Add the mustard seeds and coriander seeds. Sauté 1–2 minutes until fragrant and lightly popping. Remove seeds if you prefer, or leave them for texture.
- Sauté aromatics
- Add the remaining oil and the chopped onion. Cook 5–7 minutes until translucent and starting to brown.
- Stir in the grated garlic and ginger; cook 1–2 minutes until fragrant.
- Build the curry
- Sprinkle in the curry powder. Cook, stirring, for 1 minute to bloom the spices.
- Pour in the coconut milk, scraping up any bits from the bottom of the pan.
- Simmer
- Add the butter beans. Bring to a gentle simmer and cook 8–10 minutes to allow flavors to meld.
- Add the kale and simmer 3–5 minutes until just wilted.
- Finish
- Stir in the chopped coriander and the lime zest.
- Taste and adjust with lime juice, salt, or a pinch of chili if desired.
- If you like more sauce, add a splash of water or stock.
- Serve
- Spoon over rice, quinoa, or with crusty bread. Finish with an extra squeeze of lime if desired.
finaly Curried bean stew is ready enjoy by it…..
