This mixed bean & kale stew is so warming and perfect for the cold evenings. It is extremely simple to make, very nutritious and tastes even better the next day for lunch so make sure you save some (the picture below is the delicious lunch bowl I created with the leftover stew).
Prep: 5 mins
Cooking: 1 hour
- 2 tablespoons olive oil
- 2 crushed garlic cloves
- 1/2 red onion thinly sliced
- 1 can black beans (if you don’t have these or can’t find them use chickpeas instead like the picture below)
- 1 can green lentils
- 1/2 can red kidney beans
- 2 cans chopped tomatoes
- 1/2 can coconut milk (I use the thick stuff at the top of the can)
- 1 teaspoon turmeric
- 1 teaspoon paprika
- pinch of cayenne pepper
- pinch of chilli flakes
- 3 pinches salt & pepper
- juice of a lime
- 1/2 bag of kale
- handful fresh coriander
- fresh red chilli to top (optional)
Heat a large pan and add the olive oil, garlic and red onions. Fry these for 2-3 mins to allow these to soften down.
Add the black beans, lentils, red kidney beans, tomatoes, coconut milk, all the spices and the salt & pepper. Stir well.
Bring this to the boil and then reduce to a simmer, placing the lid on the pan.
Set a timer for 45 minutes, making sure to stir the dish every 15-20 minutes.
Once the 45 minutes are up, simply add the kale and lime juice. Stir in and cook for another 15 minutes.
It’s now ready to serve, just simply place the handful of coriander on top of the stew and the fresh chopped chilli.
Tip: You can eat this stew alone but I like to have rice or quinoa with it.