Hugh Fearnley-Whittingstall's Curried Bean and Coconut Stoup

High in fibre and packing a punch, this warming stoup from the TV chef is perfect for boosting your mood.

A curried bean and coconut stoup in a bowl and a stockpot on a rustic wooden table
By Hugh Fearnley Whittingstall | Published - 26 May 2026
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“Gorgeously warming, this stoup is rich and creamy with coconut milk and packs a punch with spice. I’ve suggested butter beans and chickpeas, but you can use any other combination of beans.”

Prep time
15 mins
Cooking Time
30 mins
Serves
4

Ingredients

  • 2 tbsp rapeseed oil
  • 2 large onions, finely sliced
  • 1 large or 2 small celery sticks, finely sliced
  • A pinch of dried chilli flakes
  • 2 garlic cloves, grated, plus 2-3cm piece of fresh ginger, grated, or 1 blob of garlic and ginger paste
  • 1 tsp ground turmeric or 1–2cm piece of fresh turmeric, grated
  • 2 tbsp curry paste or powder
  • 400g tin butter beans, drained (or from a jar, about 240g drained weight)
  • 400g tin chickpeas, drained (or from a jar, about 240g drained weight)
  • 200g frozen edamame beans or peas
  • 400ml tin coconut milk
  • 500ml hot veg stock
  • 100g kale or spring greens, leaves torn off the stalks and shredded, or Brussels sprouts, shredded
  • 1 tbsp soy sauce or tamari
  • Sea salt and black pepper
  • 1-2 dried nori sheets, crumbled, or a small handful of seaweed flakes, or coriander and/or mint
  • leaves, to finish (optional)

Method

  1. Heat the rapeseed oil in a large saucepan or a small stockpot over a medium heat and add the onions, celery, chilli flakes, a pinch of salt and a few twists of black pepper.
  2. Stir well to break up the onion slices then, when everything is sizzling nicely, cover the pan and turn down the heat.
  3. Sweat for about 10 minutes, stirring a few times, until the veg are softened.
  4. Add the grated garlic and ginger (or ginger and garlic paste), turmeric and curry paste or powder.
  5. Stir them into the sweating veg and cook for another couple of minutes.
  6. Add the beans, chickpeas and frozen edamame or peas, then pour in the coconut milk and veg stock.
  7. Stir well, bring back to a simmer and cook for 10 minutes.
  8. Add the shredded greens, return to a simmer and cook until they are wilted, about 5 minutes for most greens.
  9. Take off the heat and stir in the soy/tamari.
  10. Ladle the “stoup” into warmed bowls and finish, if you like, with crumbled nori or seaweed flakes, or coriander and/or mint leaves.

Hugh’s fibre-rich recipes:

Why does fibre matter? Hugh Fearnley-Whittingstall reveals its 5 major health benefits.

Recipes taken from High Fibre Heroes by Hugh Fearnley-Whittingstall (Bloomsbury Publishing, RRP: £26). Photography © Emma Lee.

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The front cover of High Fibre Heroes by Hugh Fearnley-Whittingstall
Bloomsbury Publishing

Hugh Fearnley-Whittingstall joins Susie Dent on the Experience is Everything podcast to talk about his passion for sustainable food and the joys of eating well.

Watch now

(Hero Image credit: Emma Lee)

Written by: Hugh Fearnley Whittingstall

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