Main Dishesdeliciouslyella
Creamy Butter Bean & Spinach Curry
With an impressive 14 plant points, this creamy butter bean curry is both nourishing, comforting, and made mostly from store-cupboard ingredients. If you haven’t tried Carlin peas, this is your sign! They’re nutty and earthy, somewhere between chickpeas and Puy lentils.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●saucepan
- ●bowl
📝 Preparation Steps
1
To make the curry paste, add all the paste ingredients to a high-speed blender or mini-chopper and blitz to a coarse paste.
2
Warm the oil in a large saucepan over medium—low heat. Add the paste and cook for ⏱️ 10 minutes, stirring often, until fragrant.
3
Add the turmeric, fenugreek and cardamom. Cook for ⏱️ 30 seconds, then add the tomatoes, yoghurt, butter beans and Carlin peas, along with the stock from both jars. Simmer for ⏱️ 20 minutes, stirring every now and again, until fragrant and slightly thickened.
4
Squeeze over the lemon juice and stir in the spinach until wilted. Taste and adjust the seasoning as needed.
5
To serve, spoon the curry into bowls and top with toasted cashews and coriander. Delicious with wholegrain rice or warm flatbreads.
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