Recipe by Sarah Graham

by Tia

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. 


  • 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


  1. 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.
  2. Stir in the spices and cook for a minute. Add the butter beans and coconut milk, lower the heat and simmer for 10 minutes. 
  3. Remove the curry from the heat and stir through the spinach until just wilted. Check for seasoning, add suggested toppings and serve warm. 
  4. 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.

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