Cooked - Butter Bean Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Butter Bean Curry

4.0

2 14-oz tins of butter beans (400 g) (drained)

1 tbsp rapeseed oil

1 small yellow onion (diced)

5 garlic cloves (grated)

¼ tsp salt

2 tsp fresh ginger (grated)

½ tsp ground coriander seeds

½ tsp ground cumin

2 tsp garam masala

2 tbsp curry powder

1 tin chopped tomatoes (400 g)

1 tin coconut milk (400 ml)

1 cup frozen spinach (150 g, 5.3 oz)

Chili powder to taste (optional)

Salt and pepper (to taste)

Basmati rice

Fresh coriander

Homemade naan bread

In a large skillet over medium heat, heat the oil and saute the onions for 4-5 minutes until softened. Stir in the garlic and sprinkle with salt.
Add the grated ginger to the skillet, then stir in all spices. Let them toast for 1-2 minutes or until fragrant.
Pour the tinned tomatoes and spinach into the skillet and stir to combine. Add the drained butter beans and the coconut milk. Simmer over low heat for 15-20 minutes, or until thickened and fragrant.
Season to taste with salt then serve your butter bean curry alongside basmati rice, homemade naan bread, fresh coriander, and a dollop of coconut yoghurt.

Course🍽️Main Course

Diets🌱Vegan...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 83 weeks ago

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