Description
This Curried Butter Beans recipe is a comforting, flavor-packed dish that’s easy to make and incredibly satisfying. The rich coconut milk, combined with fragrant curry spices, creates a creamy sauce that perfectly coats the tender butter beans. Fresh spinach adds a pop of color and nutrients, while a squeeze of lime juice brightens the whole dish with a zesty kick.
Ingredients
1 tablespoon coconut oil
2 shallots, finely chopped
3 cloves garlic, finely chopped
Thumb-sized piece of fresh ginger, finely chopped
400 g tinned butter beans (including the liquid from the tin)
70 g spinach, chopped
250 ml coconut milk (use the thick, creamy kind from a tin)
2 tablespoons tomato puree
1 tablespoon curry powder
To Top:
Juice of 1/2 lime
1 teaspoon chili flakes
Instructions
Sauté the Aromatics:
Begin by finely chopping the shallots, then add them to a large pan with the coconut oil. Sauté over medium heat until the shallots start to soften, about 2-3 minutes. Finely chop the garlic and ginger, then add them to the pan. Continue to cook for another 2 minutes until fragrant.
Add the Tomato and Spices:
Add the tomato puree to the pan along with a splash of water to loosen it. Stir in the curry powder, mixing well to coat the aromatics.
Cook the Butter Beans:
Add the tinned butter beans, including the liquid from the tin, to the pan. Toss the beans in the curry mixture until they are well coated.
Simmer with Coconut Milk:
Pour in the coconut milk, stirring to combine everything. Season with salt to taste. Allow the mixture to simmer gently for a few minutes, letting the beans heat through and the sauce thicken slightly.
Finish with Spinach and Lime:
Stir in the chopped spinach, allowing it to wilt into the curry. Add the juice of half a lime and sprinkle with chili flakes. Taste and adjust seasoning if needed.
Serve:
Serve the curried butter beans hot, with rice or on top of crunchy sourdough bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 290