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    Butterbean, squash and kale stew

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    Butterbean, squash and kale stew

    The leaves and seeds of coriander bring a hint of citrus and a pleasant aroma to this vegan stew. The flavours improve over time, so it's a great one to make the day before eating

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    3 tbsp vegetable oil
    1 medium onion, finely chopped
    600g butternut squash, peeled and cut into 2cm cubes
    40g fresh root ginger, grated
    4 garlic cloves, crushed
    2 tsp coriander seeds
    ½ tsp ground turmeric
    ¼ tsp ground cinnamon
    ¼ tsp cayenne pepper
    2 x 400g cans butterbeans, drained and rinsed
    400ml can coconut milk
    1 tsp salt
    1 tbsp soy sauce
    ½ tsp ground black pepper
    150g kale, roughly chopped
    ½ x 28g pack coriander, leaves roughly chopped
    Flatbreads, to serve



    1. Heat the oil in a large pan. Add the onion and fry over a medium heat for 5 minutes. Add the butternut squash and cook for 10 minutes more, until starting to soften. Boil the kettle. Add the ginger and garlic and fry for another 2 minutes. Toast the coriander seeds in a dry pan over a low heat for a minute, until their aroma is released. Grind using a pestle and mortar, then add to the pan along with the other spices; stir well.

    2. Add the butterbeans and coconut milk; stir well. Add the salt, soy sauce and black pepper. Top with 200ml just-boiled water so that the vegetables are fully covered, then put a lid on the pan and cook for 10-15 minutes, until the squash is tender but still has some bite.

    3. Add the kale; cook for 5 minutes. Season, stir through the fresh coriander and serve with the flatbreads. Chill any leftovers for up to 24 hours and reheat until piping hot before serving. 

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