Easy Curried Bean Stew with Coconut Drizzle
This comforting bean stew is packed with flavor and topped with a refreshing coconut-coriander drizzle.
Servings: 4 servings
Ingredients
- 2 tbsp coconut oil
- 1 red onion, finely chopped
- 2 garlic cloves, minced
- thumb-sized piece of ginger, grated
- 1 tbsp curry powder
- 1 tsp ground turmeric
- 400g can chopped tomatoes
- 400g can black beans, drained and rinsed
- 400g can kidney beans, drained and rinsed
- 100g green beans, trimmed and chopped
- 400ml can coconut milk, well-shaken
- 1 tbsp lime juice
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat coconut oil in a large saucepan over medium heat. Add the red onion and sauté until soft.
- Stir in garlic and ginger and cook for another minute until fragrant.
- Add curry powder and turmeric. Cook, stirring, for 1 minute.
- Pour in chopped tomatoes and cook for 5 minutes, stirring occasionally.
- Add both types of beans, green beans, and half of the coconut milk. Simmer for 15–20 minutes until the green beans are tender.
- Season with lime juice, salt, and pepper to taste.
- For the drizzle, mix the remaining coconut milk with a little chopped cilantro.
- Serve the stew in bowls and drizzle with the coconut-coriander mixture. Garnish with extra cilantro if desired.