Description
A hearty and flavorful dish featuring butter beans in a creamy coconut curry sauce.
Ingredients
Scale
- 1 tbsp coconut oil
- 2 shallots, finely chopped
- 3 cloves garlic, finely chopped
- Thumb-sized piece of fresh ginger, finely chopped
- 400g tinned butter beans (keep the water from the tin)
- 70g spinach, chopped
- 250ml coconut milk
- 2 tbsp tomato puree
- 1 tbsp curry powder
- For Topping:
- ½ lime, juiced
- 1 tsp chili flakes
Instructions
- Heat coconut oil in a large pan over medium heat. Add shallots and fry for a few minutes.
- Add garlic and ginger and cook until fragrant.
- Stir in tomato puree with a splash of water to loosen it.
- Add curry powder and butter beans with the tin water, tossing to coat evenly.
- Pour in coconut milk, season with salt, and simmer for a few minutes to heat the beans through.
- Add chopped spinach, lime juice, and chili flakes. Stir and adjust seasoning if needed.
- Serve hot with rice or on crunchy sourdough bread.
Notes
- Adjust chili flakes for desired spice level.
- Can be served with rice or bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 400-450 kcal
- Sugar: 5g
- Sodium: Moderate
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Curried Butter Beans, Coconut Curry, Vegetarian Dish