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Ingredients
Method
- ½ tbsp oil
- 1 sliced onion
- 2 sliced garlic cloves
- Thumb-sized piece of ginger, cut into matchsticks
- 2 tsp ground turmeric
- 1 tsp ground coriander
- 2 x 400g tins of butter beans or similar, drained
- 200ml coconut milk
- 200ml veg stock
- 200g shredded kale
- 1 lime, sliced to serve
- Fry the onion in the oil for 15 mins or until golden and softened. Season well, then stir in the garlic and ginger. Fry for 5 mins, then stir in the coriander and turmeric, followed by the beans, coconut milk and stock.
- Simmer for 12 mins, then stir in the kale and cover with the lids. Cook for 5 mins to wilt the kale, then remove the lid and cook for 5 mins more. Season to taste and serve with lime for squeezing.
30 mins
2 serving
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