Indian butter bean, spinach and coconut curry

Indian curry recipe Indian curry recipe

A really simple, easy curry that’s perfect as a midweek dinner.

4 people 10 minutes 5 minutes


  • 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


  1. 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. 
  2. 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. 
  3. Stir in the spinach, lemon juice and tamari or soy sauce. Cook for another couple of minutes, until the spinach has wilted. 
  4. 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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