Curried Butter Beans with Spinach and Coconut Milk Recipe
A flavorful and comforting Curried Butter Beans recipe made with aromatic shallots, garlic, and ginger, cooked in creamy coconut milk with spinach, tomato puree, and a fragrant blend of curry powder. This quick and easy dish is perfect served hot with rice or crusty sourdough bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil
- 2 shallots, finely chopped
- 3 cloves garlic, finely chopped
- Thumb-sized piece of fresh ginger, finely chopped
- 400g tinned butter beans (keep the water from the tin)
- 70g spinach, chopped
- 250ml coconut milk
- 2 tablespoons tomato puree
- 1 tablespoon curry powder
Topping
- ½ lime, squeezed
- 1 teaspoon chili flakes
Instructions
- Sauté Aromatics: Finely chop the shallots and add them to a large pan with coconut oil over medium heat. Start to fry until they soften, then add the chopped garlic and ginger, cooking for a few more minutes until fragrant.
- Build the Base: After about 5 minutes of frying, add the tomato puree with a splash of water to loosen it. Stir in the curry powder and the butter beans along with the water from the tin. Toss everything together until the beans are well coated with the spices and tomato mixture.
- Add Coconut Milk: Pour in the thick tinned coconut milk and season with salt. Allow the mixture to bubble gently for a few minutes, stirring occasionally, to heat the beans through and blend the flavors.
- Finish the Dish: Add the chopped spinach, squeeze in the lime juice, and sprinkle with chili flakes. Stir well and adjust seasoning to taste.
- Serve: Serve the curried butter beans hot with steamed rice or crunchy sourdough bread for a satisfying meal.
Notes
- Use full-fat coconut milk for a richer and creamier texture.
- Adjust the chili flakes to your preferred spice level.
- For added protein, serve with grilled chicken or tofu if desired.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This recipe is vegetarian and can be made vegan by ensuring the bread is vegan-friendly.
Keywords: Curried butter beans, coconut milk curry, vegetarian curry, easy curry recipe, plant-based curry, quick dinner
