Butterbean and spinach curry

A tasty vegan curry recipe, packed with spice and goodness

2 ratings

40 minutes
Serves 2
2 of 5 a day

Nutrition: Per serving

Kcal275
Fat2.7
Salt0.35
Sugar3

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

Method

Heat the oil in a pan and sauté the garlic, ginger and fennel seeds over a medium heat.
Add the chopped tomatoes, cumin, madras curry powder, garam masala, turmeric and chana masala powder. Simmer for 10 minutes until the base has thickened.
Stir in the butter beans and water, and simmer for another 10 minutes.
Add the spinach, mix in, and season with black pepper.
The curry should have a gravy-like consistency, but if you prefer it thicker, cook it for a bit longer on a low heat.
Garnish with coriander.

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.