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.
Please note that this recipe serves 2 people as I often make it for lunch when my son is at school, 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.
- Store any leftovers in a covered container in the fridge for up to 3 days. Reheat until piping hot, adding a splash of water if it seems dry.
Nutrition
Calories 407kcal | Carbohydrates 49g | Protein 18g | Fat 17g | Saturated Fat 12g | Polyunsaturated Fat 1g | Monounsaturated Fat 3g | Sodium 19mg | Potassium 1275mg | Fiber 16g | Sugar 7g | Vitamin A 44IU | Vitamin C 3mg | Calcium 64mg | Iron 8mg
Private Notes
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.
- Store any leftovers in a covered container in the fridge for up to 3 days. Reheat until piping hot, adding a splash of water if it seems dry.
Nutrition
Calories 407kcal | Carbohydrates 49g | Protein 18g | Fat 17g | Saturated Fat 12g | Polyunsaturated Fat 1g | Monounsaturated Fat 3g | Sodium 19mg | Potassium 1275mg | Fiber 16g | Sugar 7g | Vitamin A 44IU | Vitamin C 3mg | Calcium 64mg | Iron 8mg
Leave a Reply