Description
This vegan butter bean curry is a bowl of pure comfort—rich, creamy, and packed with bold flavors! It’s hearty, satisfying, and incredibly easy to make, making it the perfect go-to meal for busy days.
Ingredients
2 medium brown onion diced
5 garlic cloves diced
1 2cm x 2cm piece of ginger diced or grated
1 red apple or ripe mango chopped
3 medium ripe tomatoes diced
2 cans of butter beans
1 large handful (180 grams) of green beans halved lengthwise
1 can of coconut milk or cream
3 tbsp of curry powder
2 cups of spinach
Salt to taste
Pepper
Olive oil for cooking
Instructions
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Heat a drizzle of olive or coconut oil in a large pot over medium heat. Add the diced onions, garlic, ginger, and a pinch of salt, then stir well to combine. Let it cook for about 5 minutes until the onions become transparent. Next, add the diced apple, stir, and cook for another 5 minutes.
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Add the chopped tomatoes along with another pinch of salt, stirring well to combine. Let it cook for 7-10 minutes until the tomatoes and apple are soft. Before moving to the next step, make sure the tomatoes and apple have softened enough to blend into the sauce.
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Pour in the butter beans, green beans, coconut cream, curry powder, and ground pepper, then stir well to combine. Add salt to taste, cover with a lid, and let it cook for ten minutes.
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Stir in the spinach, cover the pot again, and cook for another two to four minutes until the spinach is wilted. Once done, it's ready to serve and enjoy!
Notes
Important!! Before adding the butter beans, make sure that the tomatoes and apple are quite soft! You want the chunks of tomatoes and apple to blend with the sauce.
Store in an airtight container in the fridge for up to 4-5 days. Or in the freezer for up to 3 months.
Serve with fresh coriander on top and a side of rice, whether that's steamed basmati rice or fragrant coconut rice. For a low-carb option, you can go for creamy cauliflower mash.