This brilliantly tasty curry (or is it a stew – or both) is ideal for when you have to bunker down at home. It’s got beans, kale and turmeric making it sound like some wanky wellness meal but actually, it’s outrageously delicious. Plus, it freezes well. This recipe was inspired by Alison Roman’s #TheStew – which is so worth trying. Enjoy. And stay safe lovely people.
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- You can skip the feta if you can’t eat dairy. It’ll still be awesome.
- Use a red curry paste if you want a more mild curry hit. And if you (or kids) don’t like it spicy at all, add 2 tsp additional turmeric and skip the curry paste. You can add lemongrass and ginger for more flavour.
- This recipe is naturally gluten-free, provided you use a GF curry paste (easy to find).
- Meal prepping this recipe? Leave the kale out. Then add it before reheating the curry and it’ll be fresher.
- You bet this recipe is freezer-friendly.
- Use whichever beans you like here.
- Don’t love kale? English spinach or chard would work here. And so would baby spinach added 1 minute before serving.
- Can’t find the ingredients you need? Most ingredients can be subbed for something else. Normal milk or cream can be used instead of coconut milk. You can cook raw beans by soaking overnight. Then bring to the boil, reduce to a simmer for one hour before using it. Feta doesn’t need to be added. Play with it. Make it quarantine friendly for you.