Name: Butter Bean Masala with Peas + Spinach
Cook time: 35 min
Total time: 35 min
Yield: 3
Ingredients: 1 jar of Queen Butter Beans - with their bean stock; 2 tbsp neutral oil such as rapeseed or vegetable oil; 1 onion, roughy chopped; 4 garlic cloves, finely grated or minced; A small thumb of fresh ginger, finely grated or minced (or ¼ tsp ground ginger); 1 tbsp tomato puree; 2 tsp ground cumin, or 1 tsp cumin seeds, gently crushed; 2 tsp garam masala; 2 tsp ground coriander; 1 tsp ground turmeric; ½ tsp chilli powder or chilli flakes; 1 x 400g tin chopped tomatoes; 75g frozen peas; 2 large handfuls of spinach; 2 tbsp greek yogurt or vegan alternative such as unsweetened coconut or soy yogurt; 1 tsp mango chutney; A handful of fresh coriander, roughly chopped, for garnish; Cooked rice or naan, to serve; Nigella seeds, for garnish (optional); Toasted almonds, for garnish (optional)

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

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Ve V G

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Butter Bean Curry with Peas + Spinach

A solid curry recipe should be a staple in every household - and we think we’ve found just that. Brimming with Queen Butter Beans as the main event, simmered down in a spiced, fragrant, tomatoey sauce with peas + spinach, made a little creamy with greek yogurt for that healthier but just as indulgent hit. Easily swap the dairy yogurt out for a plant-based alternative to make this entirely vegan.

Feeds: 3

Takes: 35 minutes

Ingredients

1 jar of Queen Butter Beans - with their bean stock
2 tbsp neutral oil such as rapeseed or vegetable oil
1 onion, roughy chopped
4 garlic cloves, finely grated or minced
A small thumb of fresh ginger, finely grated or minced (or ¼ tsp ground ginger)
1 tbsp tomato puree
2 tsp ground cumin, or 1 tsp cumin seeds, gently crushed
2 tsp garam masala
2 tsp ground coriander
1 tsp ground turmeric
½ tsp chilli powder or chilli flakes
1 x 400g tin chopped tomatoes
75g frozen peas
2 large handfuls of spinach
2 tbsp greek yogurt or vegan alternative such as unsweetened coconut or soy yogurt
1 tsp mango chutney
A handful of fresh coriander, roughly chopped, for garnish
Cooked rice or naan, to serve
Nigella seeds, for garnish (optional)
Toasted almonds, for garnish (optional)

Made with:

Directions

step 1
Heat the oil in a pan over medium heat. Add the onion and cook for 7-8 minutes until softened, then add the garlic and ginger and cook for a further 2 minutes until fragrant.
step 2
Add the tomato puree and spices with a small splash of water and stir to create a paste. Fry for a couple of minutes, until the puree turns a deep red colour and everything is smelling fragrant. Pour in the tomatoes and peas with a pinch of salt, stir to combine and cook for 8-10 minutes to let the flavours infuse into the sauce. Pour in the butter bean with their liquid, stir to combine, and continue to cook on a gentle simmer for about 4-5 minutes to warm the beans through, stirring occasionally. Add the spinach and cook until wilted, about 4 minutes.
step 3
Serve into bowls alongside some cooked rice, naans or flat breads. Finish with some fresh coriander, a sprinkle of nigella seeds or toasted almonds too, if you like.

Butter Bean Curry with Peas + Spinach

Ingredients

Made with:

Directions

Made with:

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