Easy Butterbean Curry

An easy Indian-style butterbean and kale curry. Fragrant, creamy and full of flavour.

This curry is what you want for an easy midweek dinner, which also happened to be perfect for batch cooking. Dinner sorted in less than 3o minutes.

THIS CURRY IS

• vegan

• naturally gluten-free

• nut-free

• easy to make

• full of flavour

• creamy and delicious

TO MAKE THIS YOU WILL NEED

BUTTERBEANS

I use canned butterbeans, but you can also use jarred or dried and homecooked butterbeans. You can substitute the butterbeans for any white beans.

KALE

Fresh, chopped kale. You can substitute the kale for spinach or other leafy greens you like.

TINNED COCONUT MILK

This adds the delicious, creaminess to the curry. I recommend using a full fat.

TINNED CHOPPED TOMATOES

Use a good quality canned tomato.

FRESH GINGER

Fresh ginger works best, but you could also use ground ginger if you don't have fresh.

ONION

I used a white onion, but shallots or red onions will work well too.

GARLIC

I use fresh garlic, but you can also use garlic granules

GROUND SPICES

This recipe gets ground cumin, ground coriander, garam masala and curry powder.

SEA SALT & BLACK PEPPER

To season to taste.

SERVING SUGGESTIONS

Flatbread or homemade naan bread, long grain or basmati rice, coconut yoghurt and fresh coriander. Delicious!

BATCH COOKING OR LEFT-OVERS

Store leftovers or your batch cook portions in an airtight container in the fridge. If will keep for up to 3 days. Alternatively, freezer the portions, they will last for 2 - 3 months.

To defrost the frozen curry simply let it thaw in the fridge overnight before reheating.

OTHER RECIPES YOU MIGHT LIKE

Aubergine & Butterbean Stew

Marek's Smoky Lentil Soup

Aubergine, Lentil & Mushroom Ragu

Homemade Baked Beans

Tomato & Cannellini Bean Salad

EASY BUTTERBEAN CURRY

Really delicious and easy Indian-style curry. Perfect for mid-week dinners.

SERVES: 2 - 3

TIME: 25 minutes

INGREDIENTS

• 1 small onion, finely diced

• 1 tbsp ground nut oil or coconut oil, for frying

• 1 can cooked butterbeans, drained

• 1 cup chopped fresh kale,

• 1 tin chopped tomatoes

• 1 tin coconut milk, full fat

• 1 - 2 garlic cloves, crushed for diced

• 1 tsp fresh ginger, finely grated

• 1/2 tsp ground cumin

• 1/2 tsp ground coriander

• 1 tsp garam masala

• 1 tbsp curry powder

• fine sea salt and black pepper to taste

INSTRUCTIONS

1. On a low heat fry the onions in the oil for about 8 - 10 minutes or until slightly golden

2. Add the garlic and ginger and fry for 1 minute.

3. Add the ground spices and fry for another minute or until fragrant, stirring constantly.

4. Add the kale, tinned tomatoes and coconut milk. Season and cook for 5 minutes.

5. Pour the drained cooked butterbeans into the curry and cook for another 2 - 3 minutes.

6. Taste and adjust seasoning as needed.

7. Enjoy with rice or homemade flatbread/ naan and fresh coriander.

HAVE YOU MADE THIS?

If you have, I would love to see your creations on Instagram.

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