Butter Bean and Spinach Curry
This is my 30-minute butter bean and spinach curry that uses a handful of spices and a few other ingredients.
Servings: 2 people
Equipment
- 1 Frying pan
Ingredients
- 1 red onion, finely sliced
- 3 garlic cloves, minced or finely chopped
- 1 knob of ginger (around 1 inch), finely chopped or minced
- ½ tablespoon ground cumin
- ½ tablespoon turmeric powder
- 1 teaspoon chilli powder
- ½ tablespoon garam masala
- 3 fresh chopped tomatoes or 100g tinned chopped tomatoes
- 300 g Greek yoghurt
- 1 teaspoon cornflour
- 400 g butter beans
- 260 g fresh spinach
- 1 red chilli, finely sliced
- Handful of fresh coriander, roughly chopped
Instructions
- Begin by slicing your red onion, garlic, and ginger.
- Place a frying pan on medium heat and add in a large drizzle of vegetable oil.
- Add in your red onion, garlic, and ginger. Fry for 5 minutes stirring frequently until golden and caramelised.
- Next up, add in your cumin powder, turmeric powder, chilli powder, and garam masala.
- Fry for a further 2 minutes. Then add in your tomatoes and stir fry for another 5 minutes on low heat.
- Reduce the heat right down. In a bowl, add in your greek yoghurt with a teaspoon of cornstarch and 1 tablespoon of your curry sauce from the pan, this will help stabilise the yoghurt and reduce the risk of your yoghurt curdling. Once you've combined them in the bowl, add it all back into your curry and stir gently.
- Next up, pour in your butter beans and spinach.
- Place your lid on the frying pan and let the spinach wilt.
- Give your curry a stir and let it simmer away until you're ready to eat, stirring from time to time. Season with a teaspoon of sea salt (½ teaspoon table salt) and a sprinkling of black pepper. Taste and add more according to how salty or spicy you like the dish.
- When you're ready to serve, sprinkle with red chillies, coriander, and a spoonful of Greek yoghurt.
- Serve with rice, paratha, naan bread, or just on it's own.