Curried Bean Stew with Coconut & Coriander Drizzle
A cozy and flavorful Curried Bean Stew enriched with coconut milk and topped with a fresh coriander drizzle. This nourishing bowl brings together warm spices, tender beans, and vibrant herbs for the ultimate comfort food.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Curry Powder
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Chili Flakes (optional)
- 1 can (14 ounces) Crushed Tomatoes
- 1 can (13.5 ounces) Coconut Milk
- 2 cups Vegetable Broth
- 3 cups Mixed Beans (or 2 cans), drained and rinsed
- 1 teaspoon Salt
- 1 tablespoon Lime Juice
- 2 cups Fresh Spinach
- 1 cup Fresh Coriander
- 1/3 cup Coconut Cream
- 1 tablespoon Lime Juice (for drizzle)
- Pinch of Salt (for drizzle)
Instructions
- Set a large pot over medium heat and drizzle in the olive oil.
- Sauté chopped onion until translucent, then add garlic and ginger, cooking until fragrant.
- Stir in curry powder, cumin, and chili flakes. Toast for 1 minute to bloom the spices.
- Pour in crushed tomatoes, coconut milk, and vegetable broth. Stir in the beans and salt.
- Bring to a simmer and cook for 15–20 minutes. Stir in spinach and lime juice just before turning off the heat.
- In a blender, combine coriander, coconut cream, lime juice, and a pinch of salt. Blend until smooth.
- Ladle the stew into bowls and swirl the coconut coriander drizzle over the top. Serve warm.
Notes
- Use a mix of beans for texture—chickpeas, kidney, and black beans work well.
- Toast spices in oil to enhance flavor depth.
- Make the drizzle fresh for the most vibrant taste.
- Reheat leftovers gently with a splash of broth if needed.