Curried Butter Beans (Print)

Creamy beans simmered in aromatic curry spices and coconut milk, finished with fresh spinach and zesty lime.

# Ingredients:

→ Base Ingredients

01 - 1 tablespoon coconut oil

02 - 2 shallots, finely chopped

03 - 3 cloves garlic, finely chopped

04 - 1 thumb-sized piece fresh ginger, finely chopped

05 - 400g tinned butter beans, liquid reserved

06 - 70g spinach, chopped

07 - 250ml coconut milk

08 - 2 tablespoons tomato puree

09 - 1 tablespoon curry powder

→ Garnish

10 - Juice of ½ lime

11 - 1 teaspoon chili flakes

# Directions:

01 - Heat coconut oil in a large pan over medium heat. Add finely chopped shallots and cook for 2 minutes until softening. Add the chopped garlic and ginger, continuing to sauté.

02 - After 5 minutes of frying, add tomato puree with a splash of water to loosen the mixture. Stir in curry powder and butter beans with their reserved liquid. Toss until beans are evenly coated with spices.

03 - Pour in the coconut milk and season with salt to taste. Allow the mixture to simmer for 3-4 minutes to heat the beans through and let flavors meld.

04 - Fold in the chopped spinach until wilted. Squeeze in the lime juice and sprinkle with chili flakes. Stir well and adjust seasoning if needed.

05 - Serve hot with steamed rice or atop crunchy sourdough bread for a complete meal.

# Notes:

01 - The butter bean liquid adds body and flavor to the curry - don't discard it.

02 - For a thicker consistency, mash some of the beans against the side of the pan while cooking.

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