Cilantro Butter Bean Veggie Stew

Ingredients

• 2 Tbsp olive oil, divided
• 1 onion, chopped
• 6 garlic cloves, chopped
• 1/4 tsp minced ginger
• 2 poblano or green bell peppers, chopped
• Salt
• Freshly ground black pepper
• 2 bunches cilantro (thin stems and leaves), plus more for finishing
• 1 cup (240 ml) water
• Juice of 1/2 lime, plus more for finishing
• 1 potato, cut into about 1/2-inch (12 mm) cubes
• 2 carrots, cut about 1/4-inch (6 mm) thick
• 1 zucchini, cut about 1/4-inch (6 mm) thick
• 1 (14 oz/400 g) can of butter beans, drained and rinsed
• 1/4 tsp crushed coriander seeds
• 1/4 tsp turmeric
• 3 cups (720 ml) vegetable broth
• Handful (about 45 g) of torn kale leaves
• A sprinkling of ground chipotle