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

Turmeric and ginger butter bean stew

  • serves 2
  • Easy

Nourish yourself with a big bowl of our butter bean and kale stew with a zingy ginger, turmeric and creamy coconut milk broth


Make this nourishing butter bean stew, then check out our white bean stew, Tuscan bean stew and three bean casserole. Also browse more comforting stew recipes and easy vegan meal ideas.



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


  • 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.

Try more nourishing turmeric recipes

Turmeric Broth With Chicken And Ginger Dumplings. Bowl of turmeric broth with chicken and ginger dumplings

Nutritional Information

  • Kcals 413
  • Fat 13.7g
  • Saturates 7.1g
  • Carbs 41.9g
  • Sugars 10.9g
  • Fibre 22.3g
  • Protein 19.4g
  • Salt 0.4g