
RECIPE OVERVIEW
A really simple, easy curry that’s perfect as a midweek dinner.
Ingredients Add to Shopping List
Serves: 4 people
Add all ingredients Select All
-
1 pinch Black Pepper
ground -
800 g Butter Beans
-
0.5 - Carrots
scrubbed and grated -
400 ml Coconut Milk
-
1 - Courgettes
cut into bite-sized pieces -
2 tbsp Curry Powder
-
2 cloves Garlic
finely chopped -
0.5 - Lemon
juice only -
1.5 tbsp Olive Oil
-
1 - Red Onion
finely chopped -
1.5 tsp Salt
-
100 g SuperValu Baby Spinach
-
0.5 tsp SuperValu Chilli Flakes
to garnish -
100 g Sweet Potatoes
or regular potato, scrubbed and grated -
1 tbsp Tamari
or soy sauce -
2 handfull Toasted Cashew Nuts
to garnish -
400 ml Vegetable Stock
Method
- Put the oil in a medium pan over a high heat. Once it’s hot, add the onion and garlic and cook for 1 minute, stirring. Add the potato, courgette, carrot and salt and cook for 3 minutes, stirring continuously.
- Add the beans, coconut milk, vegetable stock and curry powder and bring to the boil, then reduce the heat to a gentle simmer and cook for a further 3 minutes.
- Stir in the spinach, lemon juice and tamari or soy sauce. Cook for another couple of minutes, until the spinach has wilted.
- Remove from the heat. Taste and season with more salt or pepper if you think it needs it. To serve, garnish with the chilli flakes and some toasted cashews.
Please note that all submitted reviews & comments will become the licensed property of SuperValu, https://supervalu.ie/