Indian butter bean, spinach and coconut curry
A really simple, easy curry that’s perfect as a midweek dinner.
4 people
10 minutes
5 minutes
Ingredients
- 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.
