Ginger, Turmeric and Bean Stew

Charmaine Lu -

  • 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