Lemon Coconut Butter Beans with Kale

25 minServes 4

A creamy coconut curry of butter beans and kale, brightened with lemon zest and juice.

prepDice the onion, mince the garlic, chop the kale, zest and juice the lemon.
30 ml olive oil	Sauté onion until softened, 3–5 min	Add garlic, cook 30 sec until fragrant	Stir in spices, cook 30 sec	Deglaze with stock, add coconut milk	Add beans, simmer 5–7 min	Stir in kale, cook 3–5 min until wilted	Remove from heat, stir in lemon zest & juice
1 small yellow onion, diced
4 cloves garlic, minced
1 teaspoon turmeric
1 teaspoon smoked paprika
3/4 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (more or less to taste)
120 ml low-sodium vegetable stock (more as needed)
400 ml canned coconut milk
630 g butter beans, rinsed and drained
130 g kale, chopped
1 lemon, zested
1/2 lemon, juiced

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