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–+ servings

Creamy Curried Butter Beans with Spinach and Coconut Milk

A creamy and comforting curried butter bean dishmade with coconut milk, spinach, and a blend of aromatic spices. Perfect for awholesome and satisfying meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian, vegan
Servings 4
Calories 300 kcal

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.

Nutrition

Calories: 300kcal
Keyword Curried butter beans
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