Coconutty Beans and Greens Stew

This stew—a take on mbaazi wa nazi, an East African pigeon pea dish that frequented my dining table growing up—features an aromatic curry paste that comes together quickly in a blender. As in the original, I opted for spicy red Thai chile to bring heat, but you can easily use jalapeño or serrano, or skip the chiles entirely for a heat-free version. For this version I use big creamy white beans, some Swiss chard, and sweet potato to add bulk, but feel free to sub any beans, tender leafy greens, or hearty veggies you like.