Butterbean and spinach curry

8 ratings

A tasty vegan curry recipe, packed with spice and goodness

40 minutes
Serves 2
2.5 of 5 A DAY

Nutrition per serving

Calories273
Fat2.7
Saturates0.2
Sugar3
Salt0.35
Fibre17
Protein18

8 ratings

Recipe by: Gopi Chandratheva | Registered nutritionist

The spices in this recipe will add flavour, as opposed to lots of heat. We think you’ll come back to this recipe again and again.

Ingredients

1 tsp olive oil
3 garlic cloves, chopped
¼ ginger, chopped
1 tsp fennel seeds
200g chopped tomatoes
1 tsp cumin seeds
1 tsp madras curry powder
1 tsp garam masala
¼ tsp turmeric
½ tsp chana masala powder
400g butterbeans
¼ cup water
100g spinach
20g chopped coriander leaves

Method

Heat the olive oil in a pan over medium heat. Add the chopped garlic, ginger and fennel seeds. Sauté for a few minutes until fragrant.
Add the chopped tomatoes, cumin seeds, madras curry powder, garam masala, turmeric and chana masala powder. Stir well and simmer for 10 minutes until the mixture has thickened.
Stir in the butterbeans and water. Simmer for another 10 minutes until the beans are heated through and the curry base has a gravy-like consistency.
Add the spinach and stir through until wilted. Season with black pepper to taste.
If you prefer a thicker curry, continue to cook for a few more minutes on a low heat until the desired consistency is reached.
Garnish with chopped coriander and serve.

You can use any type of pulse you like such as chickpeas or kidney beans. You can also add more vegetables such as carrots or kale. Serve this curry with some wholegrains such as brown rice, wild rice, couscous or quinoa.