132
Serves 2
Prep + cooking time: 20 minutes
This is a delicious, unfussy midweek curry. Bulk it up by adding chopped cauliflower, or chunks of roasted butternut or sweet potato. Add crumbled soft tofu along with the onions to up your plant-based protein.
Ingredients
- 1 onion, finely diced
- 1 teaspoon crushed garlic
- 1 teaspoon grated fresh ginger
- Olive oil
- 1 teaspoon each garam masala, ground cumin, ground coriander and ground turmeric
- 2 cans butter beans, drained and rinsed
- 1 can coconut milk
- 2 handfuls baby spinach
To serve
- squeeze of lemon juice + plain yoghurt, optional
- store-bought crispy onion sprinkles, optional
- chopped fresh coriander
- rotis
Method
- Fry the onion, garlic and ginger with a dash of olive oil in a large pan over medium heat for 8 minutes, or until the onions have softened.
- Stir in the spices and cook for a minute. Add the butter beans and coconut milk, lower the heat and simmer for 10 minutes.
- Remove the curry from the heat and stir through the spinach until just wilted. Check for seasoning, add suggested toppings and serve warm.
- If using store-bought rotis, wrap them together in foil and warm in a dry pan.
FLEXITARIAN TIP: fry 1–2 diced chicken fillets along with the onions and spices.
