Name: Turmeric and Ginger Butter Bean Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegan
Ingredients: ½ tbsp rapeseed oil; 1 onion, finely sliced; 2 cloves garlic, sliced; 1 thumb-sized piece ginger, peeled and cut into matchsticks; 2 tsp ground turmeric; 1 tsp ground coriander; 2 x 400g tins butter beans, drained and rinsed; 200ml lighter coconut milk; 200ml fresh vegetable stock; 180g kale, shredded; 1 lime, cut into wedges to serve

why make this recipe

Turmeric and ginger butter bean stew is not only delicious but also packed with health benefits. The combination of turmeric and ginger adds warmth and flavor, while butter beans provide a creamy texture and plant-based protein. This dish is perfect for a cozy evening, as it’s hearty and comforting. Plus, it’s easy to make and is a great way to incorporate more vegetables into your meals.

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how to make Turmeric and ginger butter bean stew

Ingredients:

½ tbsp rapeseed oil
1 onion, finely sliced
2 cloves garlic, sliced
Thumb-sized piece ginger, peeled and cut into matchsticks
2 tsp ground turmeric
1 tsp ground coriander
2 x 400g tins butter beans, drained and rinsed
200ml lighter coconut milk
200ml fresh vegetable stock
180g kale, shredded
1 lime, cut into wedges to serve

Directions:

Heat the oil in a pan over medium-low heat.
Add the sliced onion and fry for about 15 minutes until it becomes lightly golden and tender.
Season with salt, then add the sliced garlic and ginger.
Fry for another 4-5 minutes until the ginger is lightly golden.
Stir in the ground turmeric and coriander.
Add the butter beans, coconut milk, and vegetable stock to the pan.
Simmer the mixture for 10 minutes.
Stir in the shredded kale and cover the pan with a lid.
Cook for 2-3 minutes or until the kale has wilted.
Remove the lid and cook for another 2-3 minutes to reduce the stew if you prefer it thicker.
Season again to taste and serve with lime wedges for squeezing over the stew.

how to serve Turmeric and ginger butter bean stew

You can serve this stew warm in bowls. It pairs nicely with crusty bread or rice for a complete meal. Squeeze fresh lime juice over the top to add a zesty kick, which complements the spices perfectly.

how to store Turmeric and ginger butter bean stew

To store any leftovers, let the stew cool to room temperature. Then, transfer it to an airtight container and place it in the refrigerator. It will last for about 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Thaw it in the fridge overnight before reheating.

tips to make Turmeric and ginger butter bean stew

Adjust the spice levels by adding more or less ginger and turmeric according to your taste.
If you like a thicker stew, let it simmer longer without the lid.
Feel free to add extra veggies like carrots or bell peppers for more texture and flavor.

variation

You can swap butter beans for other types of beans like chickpeas or kidney beans. For a different flavor, try adding curry powder or fresh herbs such as cilantro or parsley.

FAQs

Can I make this stew vegan?

Yes, this recipe is already vegan as it uses coconut milk and no animal products.

What can I use instead of coconut milk?

If you prefer, you can use almond milk or any other plant-based milk, but the texture and flavor will differ.

How spicy is this stew?

This stew is mild, but you can easily add chili flakes or fresh chilies if you want to spice it up.