Curried Butter Beans (Print Version)

Coconut-simmered butter beans with spinach, curry, and lime; serve with rice or crusty bread for comfort.

# Ingredients:

→ Main Ingredients

01 - 1 tablespoon coconut oil

02 - 2 shallots, finely chopped

03 - 3 cloves garlic, finely chopped

04 - 1 piece fresh ginger, thumb-sized, finely chopped

05 - 1 can (14 oz) butter beans, including liquid

06 - 2.5 ounces spinach, chopped

07 - 1 cup coconut milk

08 - 2 tablespoons tomato paste

09 - 1 tablespoon curry powder

→ To Serve

10 - 1/2 lime, juiced

11 - 1 teaspoon chili flakes

# Instructions:

01 - Heat coconut oil in a large pan over medium heat. Add finely chopped shallots and sauté until translucent, about 3 minutes. Stir in chopped garlic and ginger, cooking until fragrant.

02 - Add tomato paste to the pan with a splash of water to loosen. Sprinkle in curry powder and add butter beans with their can liquid. Stir well to coat beans in the spices.

03 - Pour in coconut milk, season with salt, and allow the mixture to simmer gently for 5 minutes to heat through and thicken slightly.

04 - Add chopped spinach to the pan and stir until wilted. Squeeze in lime juice, sprinkle with chili flakes, and adjust seasoning to taste.

05 - Ladle into bowls and serve hot with steamed rice or on toasted sourdough bread as desired.

# Notes:

01 - For best texture, use full-fat canned coconut milk for a more luxurious, creamy sauce.

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