With the flavours of the classic butter chicken curry, this quick butter bean curry is a such useful lunch or quick dinner. Serve with cooked rice or quinoa, or its own as a chunky, comforting soup. Swap the butterbeans for chickpeas or cooked lentils, and add more chilli to taste. If you have some cooked veggies sat in the fridge – roast carrots, sweet potato, broccoli – add them with the beans and heat through. This serves 2 people as it isn't my sons favourite, but it can easily be doubled or tripled.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- ½ tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon fresh ginger
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- 1 bay leaf
- pinch ground cinnamon
- pinch ground cardamom
- 1 teaspoon garam masala plus extra to serve, optional
- pinch chilli powder optional
- 1 tablespoon tomato puree / paste
- 125 ml water
- 125 ml coconut milk
- 420 g tinned butter beans drained and rinsed
- handful baby spinach
To serve
- cooked rice or quinoa
- fresh coriander
Method
- If serving with rice or quinoa, put them on to cook first.
- In a medium sized heavy based saucepan, heat the oil over a medium heat.
- Add the garlic and ginger and cook for 30 seconds, then add the ground coriander, turmeric, bay leaf, cinnamon, ground cardamom, garam masala and chilli powder and cook another 30 seconds, until fragrant.
- Add the tomato puree and cook for 30 seconds, then tip in the water, coconut milk and butterbeans. Simmer for 5 minutes, until the butter beans are heated through and the sauce has thickened slightly.
- Add the spinach and stir to wilt.
- It will look like there's alot of sauce, but it soon thickens up.
- Spoon in to bowls over cooked rice or quinoa and sprinkle with extra garam masala and fresh coriander, optional.
Private Notes
Tried this recipe?
Let us know how it was!IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- ½ tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon fresh ginger
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- 1 bay leaf
- pinch ground cinnamon
- pinch ground cardamom
- 1 teaspoon garam masala plus extra to serve, optional
- pinch chilli powder optional
- 1 tablespoon tomato paste
- ½ c water
- ½ c coconut milk
- 420 g tinned butter beans drained and rinsed
- handful baby spinach
To serve
- cooked rice or quinoa
- fresh coriander
Method
- If serving with rice or quinoa, put them on to cook first.
- In a medium sized heavy based saucepan, heat the oil over a medium heat.
- Add the garlic and ginger and cook for 30 seconds, then add the ground coriander, turmeric, bay leaf, cinnamon, ground cardamom, garam masala and chilli powder and cook another 30 seconds, until fragrant.
- Add the tomato paste and cook for 30 seconds, then tip in the water, coconut milk and butterbeans. Simmer for 5 minutes, until the butter beans are heated through and the sauce has thickened slightly.
- Add the spinach and stir to wilt.
- It will look like there's alot of sauce, but it soon thickens up.
- Spoon in to bowls over cooked rice or quinoa and sprinkle with extra garam masala and fresh coriander, optional.
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