This butter bean and spinach curry is pure comfort food. It is also great if you want to make a big batch for the week ahead. I came up with this recipe after seeing a story on Instagram describing this sort of curry – I just couldn’t stop thinking about this warm, nutritious dish. I just had to have a go at it!
In this recipe I use Worcestershire sauce, so if you want this dish to be vegan use one that is anchovies free.
Butter bean and spinach curry
Warming, nutritious and so so good - that's what this curry is. As with all the curries you can basically make it your own by changing butter beans to chickpeas or adding some other veggies or make it non vegan and add beef.
Ingredients
- 1 tbsp olive oil
- 1 clove of garlic
- 1 onion
- 2 tbsp red curry paste adjust to how spicy you like it
- 1 tin butter beans drained
- 1 tin plum tomatoes
- 0.5 tin water use the tomato tin to measure
- 2 handfuls of spinach
- 1 tbsp Worcestershire sauce use vegan version if you want
- salt, pepper, chilli to taste
Instructions
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Heat the oil in the frying pan. Chop the onion and garlic and sweat in the oil on low heat.
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Add curry paste and fry for another minute.
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Drain the beans and add to the pan.
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Add tomatoes and water. Cover and simmer for 20 minutes until tomatoes dissolve to a smooth sauce.
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Season to taste. Add chilli, depending how hot you want the curry to be and then add the Worcestershire sauce.
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As the last step, add spinach and mix. Turn the heat off so the spinach doesn't over cook.
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I like to serve it with either quinoa or millet.
