Butter Beans Curry (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 shallots, minced
02 -
1 tablespoon coconut oil
03 -
3 garlic cloves, chopped small
04 -
1 piece fresh ginger, thumb-sized, diced finely
05 -
70g finely chopped spinach
06 -
1 can (400g) of butter beans, with the liquid kept aside
07 -
250ml of creamy coconut milk
08 -
1 tablespoon of curry spice blend
09 -
2 tablespoons of tomato paste
→ Toppings
10 -
Juice from half a lime
11 -
1 teaspoon chili flakes
# Instructions:
01 -
Warm up the coconut oil in a roomy skillet over medium heat. Toss in the minced shallots and let them soften for about 2 minutes. Stir in the chopped garlic and ginger, keeping it moving until fragrant.
02 -
Once the mixture is sautéed for 5 minutes, pour in a splash of water and the tomato paste. Stir well. Add the butter beans along with their liquid and the curry powder. Toss everything so the spices coat the beans evenly.
03 -
Slowly pour in the coconut milk and season to taste with salt. Let it simmer and bubble gently for 3–4 minutes so the flavors come together and the beans warm up.
04 -
Stir the spinach into the pan and let it wilt. Squeeze the lime juice on top, then sprinkle with chili flakes. Taste and adjust if anything’s missing.
05 -
Dish it up while hot with a side of freshly steamed rice or some crispy sourdough toast. You’re ready to eat!
# Notes:
01 -
Keep the butter bean liquid—it adds extra flavor and a thicker texture.
02 -
Want a heartier sauce? Smash a few beans against the pan while stirring.