RECIPE OVERVIEW
A really simple, easy curry that’s perfect as a midweek dinner.
Ingredients Add to Shopping List
Serves: 4 people
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-
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.
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