Name: Turmeric and ginger butter bean stew
Total time: 40 min
Yield: Serves 2
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

A silver pan and white bowl filled with butter beans, green kale and a yellow broth

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

Method

step 1
Heat the oil in a pan over a medium-low heat and fry the onion for 15 minutes until lightly golden and tender. Season with salt, then add the garlic and ginger. Fry for another 4-5 minutes or until the ginger is lightly golden. Stir in the turmeric and coriander, then add the beans, coconut milk and stock.
step 2
Simmer for 10 minutes, then stir in the kale and cover with a lid. Cook for 2-3 minutes or until the kale has wilted. Remove the lid and cook for a further 2-3 minutes to reduce the stew, if you like. Season again and serve with lime wedges for squeezing over.