Thursday, 6 October 2016

Curried bean stew with coconut milk

The best moments in the kitchen happen when I have all the time in the world and no one is waiting for dinner. I let a film or a TV show run in the player while chopping vegetables for, let's say, a bean stew that I allow to simmer even longer than needed. On Sunday I had such a moment when preparing my curried bean stew with coconut milk, a favourite in this house. While preparing it I listened to conversations with the author Zadie Smith on YouTube (from 2010, part of the series Live from the New York Public Library). I forgot myself completely and cooked it for an hour, which was fine. Now that autumn has arrived there will be plenty of these moments. The list of ingredients seems long but the stew is easy to make. All you need is time.


1 tablespoon coconut oil
1 onion
3 cloves garlic
2 peppers, red and green
2 celery sticks
75 g trimmed green beans
150 g frozen, diced sweet potatoes (about 1½ cup)
100 g frozen, diced butternut squash (about ¾ cup)
1 can (400 g) kidney beans (14 oz)
1 can (400 g) cannellini beans (14 oz)
4 teaspoons (vegan) vegetable bouillon powder
1 teaspoon tandoori curry powder

(or 1 teaspoon mild curry powder and ¼ teaspoon chilli powder)
½ teaspoon ground turmeric
½ teaspoon ground ginger
½ teaspoon red chilli flakes
¼ teaspoon black pepper
1 teaspoon Italian herb mix
1 can (400 g) tomatoes (14 oz)
1 can (400 ml) coconut milk (14 oz)
optional: a handful of spinach
Maldon sea salt flakes to taste

Start with preparing the vegetables and beans: Peel the onion and garlic, chop and finely chop. Remove seeds and dice the peppers. Finely slice the celery sticks. Slice the trimmed beans coarsely. In the stew I use frozen, diced sweet potatoes and butternut squash. If you cannot buy them frozen use fresh ingredients. Rinse and drain the kidney and cannellini beans in a colander.

Heat the coconut oil in a large saucepan on low-medium heat. Cook the onion and garlic for a few minutes until the onion has softened. Add the other vegetables and cook for a few more minutes, gently stirring with a spoon. Add the beans, bouillon powder (or 2 stock cubes), spices and herbs, and combine before adding the tomatoes and coconut milk. Increase the heat and bring to the boil while stirring gently. Cover with a lid and let it simmer on low heat for 20 minutes. Stir in the spinach, if using, then tilt the lid to allow the steam to escape and allow to simmer for another 15-20 minutes. Taste with Maldon sea salt flakes if needed.

Serve the bean stew with perhaps sourdough bread or stone baked baguette.

Uppskrift á íslensku.


  1. Love it :)Thanks for sharing! Mahee Ferlini


Your comment appears on the blog after approval. Comments with commercial links are reported as spam.