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Curried Bean Stew with Coconut & Coriander Drizzle

Curried Bean Stew with Coconut & Coriander Drizzle
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A hearty and comforting Curried Bean Stew enriched with creamy coconut milk and brightened with a fresh coriander drizzle. This vegan stew combines tender mixed beans simmered in a fragrant curry sauce, perfect for a flavorful weeknight dinner or meal prep. Easy to customize with various beans, veggies, and spice levels, it offers balanced nutrition with protein, fiber, and healthy fats.

Ingredients

Scale

Beans & Legumes

  • 400g mixed beans (kidney, black, or cannellini), drained and rinsed (canned or cooked)

Vegetables & Aromatics

  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 400g fresh tomatoes, chopped or 1 can (400g) chopped tomatoes

Spices & Seasonings

  • 2 tbsp curry powder (blend of turmeric, cumin, coriander)
  • 1 tsp chili flakes or 1 fresh chili, finely chopped (optional)
  • Salt, to taste

Liquids

  • 400ml coconut milk
  • 300ml vegetable stock
  • 1 tbsp olive oil (for sautéing)

Coriander Drizzle

  • 1 large handful fresh coriander leaves
  • 1 tbsp lime juice
  • 2 tbsp olive oil
  • Pinch of salt

Optional Garnishes

  • Fresh coriander leaves
  • Toasted coconut flakes or chopped toasted cashews/almonds
  • Lime wedges
  • Dollop of yogurt or vegan yogurt

Instructions

  1. Sauté the Aromatics: Heat a splash of olive oil in a large pot over medium heat. Add the finely chopped onions and minced garlic. Cook until soft and fragrant, about 5 minutes, to create a rich savory base.
  2. Toast the Spices: Sprinkle in the curry powder and chili flakes (if using), stirring constantly. Toast gently for 1-2 minutes to release their full aroma and flavor.
  3. Add Tomatoes and Beans: Stir in the chopped fresh or canned tomatoes, then fold in the drained and rinsed mixed beans. Mix well to combine; the tomatoes add a slight tang that balances the creaminess of the coconut.
  4. Simmer with Coconut Milk: Pour in the coconut milk and vegetable stock. Bring the stew to a gentle simmer uncovered and cook for 20-25 minutes, stirring occasionally, until the flavors meld and the stew thickens beautifully.
  5. Prepare the Coriander Drizzle: While the stew simmers, blend fresh coriander leaves with lime juice, olive oil, and a pinch of salt until smooth. This bright, tangy drizzle finishes the dish perfectly.
  6. Serve and Garnish: Ladle the hot curried bean stew into bowls and drizzle generously with the coriander sauce. Garnish with optional fresh coriander leaves, toasted coconut flakes or nuts, lime wedges, and a dollop of (vegan) yogurt if desired.

Notes

  • Use canned beans for convenience and to save soaking time without compromising flavor.
  • Always toast your spices to intensify flavor and aroma.
  • Adjust the amount of coconut milk for a thicker or thinner stew according to your preference.
  • Make the coriander drizzle just before serving to retain its freshness and brightness.
  • The stew tastes even better the next day as the flavors deepen overnight.
  • You can swap the beans for chickpeas or lentils to change the texture and flavor.
  • Add greens like kale, spinach, or Swiss chard for extra nutrients and color.
  • Boost heat with fresh chilies, cayenne, or hot sauce if desired.
  • For non-vegetarians, stir in tofu cubes or cooked chicken.
  • Optional garnishes like toasted nuts add crunch and richness.

Nutrition

Keywords: curried bean stew, coconut milk, coriander drizzle, vegan stew, gluten free, curry, bean curry, healthy meal, comfort food, plant-based

Find it online: https://eazyum.com/curried-bean-stew-with-coconut-coriander-drizzle/