Name: White bean stew
Total time: 3 h 30 min
Yield: Serves 6
Ingredients: 1 tbsp vegetable or coconut oil, plus 2 tsp; 1 large onion, sliced; 60g ginger, peeled, ½ finely chopped and ½ cut into matchsticks; 1 red chilli, finely chopped; 1 tsp ground turmeric; 1 stick lemongrass, bashed; 400ml tin coconut milk; 750ml vegetable stock; 300g dried cannellini beans, soaked for 12 hours or overnight; 1 large or 2 medium sweet potato, peeled and cubed; 200g kale, thick stalks removed, shredded; 1 lime, juiced, plus wedges to serve; 10g coconut flakes; 1 tsp nigella seeds; 1 tsp dried chilli flakes; a handful coriander leaves, to serve

1 tbsp vegetable or coconut oil
plus 2 tsp
1 large onion
sliced
60g ginger
peeled, ½ finely chopped and ½ cut into matchsticks
1 red chilli
finely chopped
1 tsp ground turmeric
1 stick lemongrass
bashed
400ml tin coconut milk
750ml vegetable stock
300g dried cannellini beans
soaked for 12 hours or overnight
1 large or 2 medium sweet potato
peeled and cubed
200g kale
thick stalks removed, shredded
1 lime
juiced, plus wedges to serve
10g coconut flakes
1 tsp nigella seeds
1 tsp dried chilli flakes
a handful coriander leaves
to serve

Method

step 1
Heat 1 tbsp of oil in a heavy-based pan and gently fry the onion for 15-20 minutes or until golden and caramelised – add a splash of water if it starts to stick. Stir the chopped ginger and chilli into the pan, and fry for 2-3 minutes or until fragrant. Add the turmeric, lemongrass, coconut milk and stock. Bring to a simmer.
step 2
Drain the soaked beans and add to the pan. Simmer, covered, for 1 hour 30 minutes until the beans are just tender – top up with a little water during cooking if it seems to be getting dry.
step 3
Stir the sweet potato into the stew and simmer (uncovered if you prefer a thicker stew) for 10 minutes, then stir in the kale and lime juice. Simmer for another 3-4 minutes or until the kale is tender – the beans should have soft skins and creamy centres by this stage.
step 4
Meanwhile, toast the coconut flakes, nigella seeds and chilli flakes in a dry frying pan for 1-2 minutes or until smelling toasty – tip out onto a plate. Add the 2 tsp of oil to the pan, and sizzle the ginger matchsticks for 1-2 minutes or until golden and fragrant. Spoon the sizzled ginger and coconut relish over the stew, and scatter with coriander to serve.