This Creamy Curried Butter Beans dish is a comforting and flavorful meal that’s both nourishing and easy to prepare. Infused with aromatic spices, coconut milk, and a hint of lime, this recipe combines butter beans and spinach in a luscious curry sauce. The dish is naturally vegan and packed with plant-based protein, making it a perfect option for a wholesome lunch or dinner. Serve it over rice, with flatbread, or enjoy it on its own for a deliciously hearty meal.
Ingredients:
- 1 tbsp coconut oil
- 2 shallots, finely chopped
- 3 cloves garlic, finely chopped
- Thumb-sized piece fresh ginger, finely chopped
- 400g tinned butter beans, drained and rinsed
- 70g spinach, chopped
- 250ml coconut milk
- 2 tbsp tomato puree
- 1 tbsp curry powder
- ½ lime, squeezed
- 1 tsp chili flakes (optional, for heat)
Instructions:
- Sauté the Aromatics:
- Heat the coconut oil in a large pan over medium heat.
- Add the shallots, garlic, and ginger, and sauté for 3-4 minutes until softened and fragrant.
- Add the Curry Base:
- Stir in the curry powder and cook for another 1-2 minutes to release the flavors.
- Combine Beans and Sauce:
- Add the butter beans, tomato puree, and coconut milk to the pan.
- Stir to combine all the ingredients, ensuring the beans are fully coated in the curry sauce.
- Bring the mixture to a simmer.
- Add Spinach :
- Stir in the chopped spinach and cook for 4-5 minutes, or until the spinach wilts and the sauce thickens slightly.
- Adjust the seasoning with salt and pepper to taste.
- Finish with Lime and Chili:
- Once the curry has thickened and the flavors have melded, remove from heat.
- Squeeze the juice of half a lime over the curry and sprinkle with chili flakes for a touch of heat (optional).
- Serve:
- Serve the curried butter beans hot, either on their own, with rice, or alongside your favorite flatbread.
Conclusion:
This Creamy Curried Butter Beans recipe offers a rich, flavorful experience, perfect for a quick yet satisfying meal. The combination of coconut milk, curry spices, and tender butter beans creates a dish that’s both comforting and packed with nutrition. A squeeze of lime and a sprinkle of chili flakes bring a bright, zesty finish, making this dish a perfect choice for weeknight dinners or a cozy weekend meal.
Creamy Curried Butter Beans with Spinach and Coconut Milk
Ingredients
- 1 tbsp coconut oil
- 2 shallots finely chopped
- 3 cloves garlic finely chopped
- Thumb-sized piece fresh ginger finely chopped
- 400 g tinned butter beans drained and rinsed
- 70 g spinach chopped
- 250 ml coconut milk
- 2 tbsp tomato puree
- 1 tbsp curry powder
- ½ lime squeezed
- 1 tsp chili flakes optional, for heat
Instructions
Sauté the Aromatics:
- Heat the coconut oil in a large pan over medium heat.
- Add the shallots, garlic, and ginger, and sauté for 3-4 minutes until softened and fragrant.
Add the Curry Base:
- Stir in the curry powder and cook for another 1-2 minutes to release the flavors.
Combine Beans and Sauce:
- Add the butter beans, tomato puree, and coconut milk to the pan.
- Stir to combine all the ingredients, ensuring the beans are fully coated in the curry sauce.
- Bring the mixture to a simmer.
Add Spinach :
- Stir in the chopped spinach and cook for 4-5 minutes, or until the spinach wilts and the sauce thickens slightly.
- Adjust the seasoning with salt and pepper to taste.
Finish with Lime and Chili:
- Once the curry has thickened and the flavors have melded, remove from heat.
- Squeeze the juice of half a lime over the curry and sprinkle with chili flakes for a touch of heat (optional).
Serve:
- Serve the curried butter beans hot, either on their own, with rice, or alongside your favorite flatbread.