I have been feasting on curries and stews since it has gone so cold here in London. This one is probably one of my favourite as I absolutely love butter beans. They are so “meaty” and they pretty much absorb any flavours you add to them. This is the perfect dish to make in advance as it’s also suitable for freezing and it actually taste better the next day!
Serves 4 people
For the curry paste:
1 onion- finely chopped
4 garlic cloves – chopped
1 red chilli – chopped
A thumb size piece of ginger – peeled
1 tbsp of ground coriander
1 tbsp of ground cumin
1 tbsp of garam masala
1/2 tbsp of mild curry powder
2 tbsp of coconut oil
2 tbsp of tomato puree
A pinch of salt
For the curry:
2 cans of drained and rinsed butterbeans (800gr)
1 can of chopped tomatoes (400gr)
1 can of coconut milk (400ml)
1 bag of baby spinach – about 150gr
A bunch of fresh coriander – roughly chopped
Serve it with:
A dollop of coconut yogurt
To make the paste, heat the 2 tbsp of coconut oil in a pan, add in the chopped onion and chilli. Cook for 5-8 minutes until the onion is translucent.
In a food processor add the garlic cloves, the piece of peeled ginger, ground coriander, ground cumin, garam masala, curry powder, tomato purée, salt and the fried onion and chilli. Blend to a smooth paste – add a dash of water or more oil, if needed.
Add the curry paste back to the pan for 2 mins over a medium-high heat, stirring from time to time so it doesn’t burn.
Add in the drained butterbeans and the chopped tomatoes, and simmer for 5 minutes.
Add the coconut milk, put the lid on and cook for 20-25 minutes until the sauce has slightly reduced down. Finally add in the chopped coriander and spinach, and cook until wilted.
Serve with rice and naan bread and a sprinkle of chopped roasted peanuts if using.