Vegetarian Indonesian Curried Bean Stew
Dive into the vibrant flavors of Southeast Asia with this Vegetarian Indonesian Curried Bean Stew! This hearty, plant-based dish combines creamy coconut milk, aromatic spices like turmeric and cumin, and a medley of hearty beans and crisp vegetables. Enhanced with the unique sweetness of kecap manis and a hint of zesty lime, this one-pot wonder delivers the perfect balance of sweet, savory, and tangy flavors. Served over steamed rice, this comforting stew is not only irresistibly delicious but also packed with protein and nutrients. Ready in under an hour, it’s an ideal choice for a weeknight dinner that feels exotic yet approachable. Perfect for fans of global cuisine, this recipe is your ticket to a flavor-packed vegetarian meal!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 piece lemongrass stalk, bruised and tied into a knot
- 2 tablespoons red curry paste
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 can full-fat coconut milk
- 2 cups vegetable broth
- 1 cup cooked kidney beans, drained and rinsed
- 1 cup cooked chickpeas, drained and rinsed
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 medium carrot, sliced into thin rounds
- 1 tablespoon kecap manis (Indonesian sweet soy sauce)
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro leaves, chopped (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups steamed rice, for serving
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic, ginger, and bruised lemongrass stalk. Cook for 1-2 minutes until fragrant.
Add the red curry paste, turmeric powder, ground coriander, and ground cumin. Stir well to coat the aromatics in the spices.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
Add the cooked kidney beans, chickpeas, green beans, and sliced carrot to the pot. Stir to combine and let simmer for 20-25 minutes, or until the vegetables are tender.
Stir in the kecap manis, lime juice, salt, and black pepper. Adjust seasoning to taste.
Remove the lemongrass stalk from the stew before serving.
Garnish with fresh cilantro leaves, if desired, and serve hot over steamed rice.
Nutrition Facts
Calories |
3439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.6 g | 179% | |
| Saturated Fat | 111.3 g | 556% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3734 mg | 162% | |
| Total Carbohydrate | 479.8 g | 174% | |
| Dietary Fiber | 58.6 g | 209% | |
| Total Sugars | 54.6 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 45.3 mg | 252% | |
| Potassium | 4749 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
