Golden kidney bean broth

This golden kidney bean broth is a hearty meal with warming spices and creamy beans. The beans need overnight soaking but if you’re in a rush, use canned butter beans instead.

1 hour

Serves 4


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  • Glug olive oil or canola oil 
  • 2 onions, chopped
  • 2 stalks celery, finely chopped
  • 1 stalk lemongrass, bruised
  • ½ tsp (3ml) each grated fresh turmeric, ginger and garlic 
  • 2 red chillies, deseeded and chopped
  • 1 Tbsp (15ml) ground turmeric 
  • 1 tsp (5ml) each mild curry powder, cumin and yellow mustard seeds 
  • 1 stick cinnamon 
  • 2 sprigs curry leaves 
  • 1 packet (500g) white kidney beans 
  • 3 cups (750ml) vegetable stock 
  • 1 can (400g) coconut milk 
  • Garlic naan bread and fresh coriander, for serving

Spiced sprinkle: 

  • 1 Tbsp (15ml) olive oil 
  • 10 cashews, finely chopped
  • 1 tsp (5ml) curry powder 
  • ½ tsp (3ml) each mustard seeds and ground turmeric 



  1. Heat oil in a pot and sauté onion and celery for about 8 minutes, until soft and golden.
  2. Add lemongrass, fresh turmeric, ginger, garlic and chillies, and fry for a minute.
  3. Stir in the remaining spices and curry leaves, and fry for a minute until fragrant.
  4. Add in drained beans, vegetable stock and coconut milk.
  5. Reduce heat and simmer for 25-30 minutes until beans are tender, adding a little more stock or water if beans aren’t covered with liquid. (If using canned beans, reduce base sauce for 10 minutes, then add beans and cook for 5-8 minutes to infuse.)
  6. Combine ingredients for the spiced sprinkle in a pan and toast until fragrant and browned. Set aside.
  7. Serve bean broth garnished with spiced sprinkle and coriander, with naan bread on the side.



Browse more vegetarian recipes here.


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