Description
A creamy and flavorful vegan butter bean curry made with fragrant spices, coconut milk, and spinach. This comforting dish is perfect served with basmati rice, homemade naan bread, fresh cilantro, and a dollop of coconut yogurt.
Ingredients
Scale
Main Ingredients
- 2 14-oz cans butter beans (800g) drained (480g)
- 1 tablespoon canola oil (rapeseed oil)
- 1 small yellow onion diced
- 5 garlic cloves grated
- ¼ teaspoon salt
- 2 teaspoons fresh ginger grated
- ½ teaspoon ground cilantro (coriander) seeds
- ½ teaspoon ground cumin
- 2 teaspoons garam masala
- 2 tablespoons curry powder
- 1 14-oz can chopped tomatoes (400g)
- 1 14-oz can coconut milk (400ml)
- 1 cup frozen spinach (150g, 5.3 oz)
- Chili powder to taste (optional)
- Salt and black pepper to taste
To Serve
- Basmati rice
- Coconut yogurt (coconut yoghurt)
- Homemade naan bread
- Fresh cilantro (coriander)
Instructions
- Heat the oil and sauté onions: In a large skillet over medium heat, heat the canola oil and cook the diced yellow onion for 4-5 minutes until softened.
- Add garlic and salt: Stir in the grated garlic cloves and sprinkle with ¼ teaspoon salt to enhance flavor.
- Add ginger and spices: Add the grated fresh ginger, ground cilantro seeds, ground cumin, garam masala, and curry powder to the skillet. Toast the spices for 1-2 minutes until fragrant, stirring frequently to avoid burning.
- Add tomatoes and spinach: Pour in the canned chopped tomatoes and frozen spinach, stirring to combine all ingredients evenly.
- Add butter beans and coconut milk: Stir in the drained butter beans and pour the coconut milk into the skillet. Bring the mixture to a simmer over low heat.
- Simmer and thicken: Let the curry simmer gently for 15-20 minutes, stirring occasionally, until it thickens and develops a rich aroma.
- Season and serve: Taste the curry and adjust seasoning with salt, black pepper, and optional chili powder. Serve hot alongside basmati rice, homemade naan bread, fresh cilantro, and a dollop of coconut yogurt.
Notes
- Adjust the curry powder amount based on your preferred spice level; add more at the end if needed.
- If the curry becomes too spicy, stir in coconut yogurt to mellow the heat.
- Butter beans are also known as lima beans and can be substituted if needed.
- For a lower fat option, swap regular coconut milk for low-fat coconut milk.
- This curry pairs wonderfully with basmati rice and homemade or store-bought naan bread.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 11 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 0 mg
