Description
This butter bean curry is a quick, 30-minute vegan weeknight meal made with veggies, canned butter beans, coconut milk, and curry spices served over rice.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 onion, diced
- 1 tablespoon ginger, minced
- 450g/ 1 lb (1 small head) cauliflower, small florets
- 2 tablespoons mild curry powder
- 1 teaspoon salt
- 2 x 400g (14 oz) cans butter beans, rinsed
- 400g (14 oz) can diced tomatoes
- 400ml (14 oz) can coconut milk
- 100g spinach or silverbeet (swiss chard), chopped
- Coriander (cilantro) + cooked rice for serving
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for 2-3 minutes until softened, then add the ginger and stir for another minute until fragrant.
- Add the cauliflower, curry powder, and salt, then stir for 2 minutes until fragrant.
- Add the butter beans, tomatoes, and coconut milk. Bring the mixture to a boil, then cover, reduce heat to a simmer, and cook for 15 minutes.
- Add the silverbeet and cook for a further 2 minutes until wilted.
- Remove from heat and serve with coriander (cilantro). Enjoy!
Notes
- Store leftover curry in an airtight container in the fridge for up to 3-5 days.
- Freeze it for up to 3 months.
- To defrost, thaw it in the fridge overnight.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian