Butter Bean Curry

 

Serves 4

INGREDIENTS

• 2 14-oz tins of butter beans (400 g) drained
• 1 tbsp rapeseed oil
• 1 small yellow onion diced
• 5 garlic cloves grated
• 1/4 tsp salt
• 2 tsp fresh ginger grated
• 1/2 tsp ground coriander seeds
• 1/2 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

To serve:

• basmati rice
• fresh coriander
• homemade naan bread

INSTRUCTIONS

1. 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.
2. Add the grated ginger to the skillet, then stir in all spices. Let them toast for 1-2 minutes or until fragrant.
3. 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.
4. 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.