This quick and easy recipe was shared with me by a Learn2Sustain volunteer at the Cotswold Crescent Play Day. Last Monday was the ideal time to try it, as I had just got back from holiday and there was nothing in the fridge. The use of tins and frozen veg make it the perfect midweek meal when you are short of time or great at the end of the week before heading to the shops.
I kept it super simple with just two spice mixes, but you could add garlic, ginger, chilli or other dried spices like turmeric, cumin or coriander. I used red onions, as I like the sweetness, but either is fine. I didn’t have any frozen spinach, but nipped out to the garden and picked some chard, spinach and even a few rocket leaves. If you don’t have butter beans, try using chick peas or another tinned bean.
You might like to add fresh coriander to serve, but I’m one of those people that thinks it tastes like soap. This curry freezes well, or you can enjoy it for three nights running like me! It really is that good.
Preparation time: 15 minutes
Cooking time: 30 minutes
Servings: 4
Ingredients
- 1 tbsp rapeseed oil (or other plain oil like vegetable or sunflower)
- 2 medium onions, finely chopped
- 2 x 400g tins of butter beans
- 1 x 400g tin chopped tomatoes
- 1 x 400g tin coconut milk (full or low fat)
- 2 tsp garam masala
- 2 tbsp hot madras powder (or mild curry powder)
- 1 cup frozen spinach (or fresh spinach / greens)
- Salt and pepper to taste
Method
- Heat the oil and lightly fry the onion until soft
- Stir in the spices and cook for 1-2 minutes
- Add the tinned tomatoes and frozen spinach (if using fresh greens add 5 minutes before serving) and stir until combined
- Add the drained butter beans and coconut milk and simmer for 15-20 minutes, stirring regularly, until thick and creamy
- Season to taste with salt and pepper
- Serve with basmati rice or naan bread
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Replenish 