Indian Butter Bean & Coconut Curry – A Creamy & Flavorful Vegan Meal

Indian Butter Bean, Spinach & Coconut Curry

Indian Butter Bean, Spinach & Coconut Curry

A really simple, easy curry that’s perfect as a midweek dinner. Serve with couscous, noodles or any grain of choice – the pre-cooked brown rice and quinoa that are now available in store works great here too.

The Happy Pear

Recipe - Glenamaddy - Heneghan's

Indian Butter Bean, Spinach & Coconut Curry

Prep Time5 Minutes

Servings3

Cook Time10 Minutes

Ingredients

1½ tbsp oil

1 red onion, finely chopped

2 garlic cloves, finely chopped

100g sweet potato or regular potato, scrubbed and grated

1 courgette, cut into bite-sized pieces

½ carrot, scrubbed and grated

1½ tsp salt

3 x 400g tins of butter beans, drained and rinsed

1 x 400ml tin of coconut milk

400ml vegetable stock

2 tbsp curry powder

100g baby spinach

½ lemon, juice only

1 tbsp tamari or soy sauce

a pinch of ground black pepper

½ tsp chilli flakes, to garnish

toasted cashew nuts, to garnish

Directions

Ingredients

1½ tbsp oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
100g sweet potato or regular potato, scrubbed and grated
1 courgette, cut into bite-sized pieces
½ carrot, scrubbed and grated
1½ tsp salt
3 x 400g tins of butter beans, drained and rinsed
1 x 400ml tin of coconut milk
400ml vegetable stock
2 tbsp curry powder
100g baby spinach
½ lemon, juice only
1 tbsp tamari or soy sauce
a pinch of ground black pepper
½ tsp chilli flakes, to garnish
toasted cashew nuts, to garnish

Method

1. Put the oil in a medium pan over a high heat. Once it’s hot, add the onion and garlic and cook for 1 minute, stirring. Add the potato, courgette, carrot and salt and cook for 3 minutes, stirring continuously.

2. Add the beans, coconut milk, vegetable stock and curry powder and bring to the boil, then reduce the heat to a gentle simmer and cook for a further 3 minutes.

3. Stir in the spinach, lemon juice and tamari or soy sauce. Cook for another couple of minutes, until the spinach has wilted.

4. Remove from the heat. Taste and season with more salt or pepper if you think it needs it. To serve, garnish with the chilli flakes and some toasted cashews.

5 minutes

Prep Time

10 minutes

Cook Time

Servings

Shop Ingredients

Makes 3 servings

1½ tbsp oil

SuperValu Olive Oil (500 ml)

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€4.29€8.58/l

1 red onion, finely chopped

SuperValu Red Onion (1 kg)

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€2.19/kg€2.19/kg

2 garlic cloves, finely chopped

SuperValu Garlic (3 Piece)

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€1.05€0.35 each

100g sweet potato or regular potato, scrubbed and grated

SuperValu Sweet Potatoes (800 g)

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€1.29€1.61/kg

1 courgette, cut into bite-sized pieces

Not Available

½ carrot, scrubbed and grated

SuperValu Irish Carrots Loose (1 kg)

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€1.29/kg€1.29/kg

1½ tsp salt

Lo Salt (350 g)

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€3.29€9.40/kg

3 x 400g tins of butter beans, drained and rinsed

Not Available

1 x 400ml tin of coconut milk

Blue Dragon Coconut Milk (400 ml)

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€2.09€5.23/l

400ml vegetable stock

Oxo Vegetable Stock 12 Cubes (71 g)

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€2.79€39.30/kg

2 tbsp curry powder

Schwartz Medium Curry Powder (90 g)

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€3.25€36.11/kg

100g baby spinach

SuperValu Baby Spinach (200 g)

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€1.39€6.95/kg

½ lemon, juice only

SuperValu Baby Spinach (200 g)

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€1.39€6.95/kg

1 tbsp tamari or soy sauce

SuperValu Light Soy Sauce (150 ml)

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€0.90€6.00/l

a pinch of ground black pepper

Funky Soul Ground Black Pepper (41 g)

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€0.89€21.71/kg

½ tsp chilli flakes, to garnish

Not Available

toasted cashew nuts, to garnish

SuperValu Cashew Nuts (200 g)

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€2.09€10.45/kg

Recipe

Ingredients

1½ tbsp oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
100g sweet potato or regular potato, scrubbed and grated
1 courgette, cut into bite-sized pieces
½ carrot, scrubbed and grated
1½ tsp salt
3 x 400g tins of butter beans, drained and rinsed
1 x 400ml tin of coconut milk
400ml vegetable stock
2 tbsp curry powder
100g baby spinach
½ lemon, juice only
1 tbsp tamari or soy sauce
a pinch of ground black pepper
½ tsp chilli flakes, to garnish
toasted cashew nuts, to garnish

Method

2. Add the beans, coconut milk, vegetable stock and curry powder and bring to the boil, then reduce the heat to a gentle simmer and cook for a further 3 minutes.

3. Stir in the spinach, lemon juice and tamari or soy sauce. Cook for another couple of minutes, until the spinach has wilted.

4. Remove from the heat. Taste and season with more salt or pepper if you think it needs it. To serve, garnish with the chilli flakes and some toasted cashews.