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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
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.
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
1-2 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)
Directions
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.
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 - you want the peas to turn from a vibrant green to a more muted green.
Pour in the butter bean with their liquid, stir to combine, and continue to cook on a gentle simmer for about 3-4 minutes to warm the beans through, stirring occasionally. Add the spinach and cook until wilted.
Add 1-2 tablespoons of yogurt - depending on how creamy you want it - and a teaspoon of mango chutney for sweetness. Stir to combine. Check for seasoning, adjusting to taste.
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.
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