Ingredients
- Butterbeans: 2 cups cooked (or 1 can, drained)
- Coconut milk: 1 can (13.5 oz)
- Tomatoes: 1 can diced or 2 fresh, chopped
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Fresh ginger: 1 tablespoon, grated
- Red bell pepper: 1, diced
- Spinach: 2 cups fresh
- Curry powder: 2 teaspoons
- Ground cumin: 1 teaspoon
- Turmeric: ½ teaspoon
- Chili flakes (optional): ¼ teaspoon
- Olive oil or coconut oil: 2 tablespoons
- Salt and pepper: to taste
- Lime juice: 1 tablespoon
Instructions
- Preheat a large skillet over medium heat and add the oil.
- Sauté onion for 3-4 minutes until translucent, then add garlic and ginger and cook another minute. Stir in curry powder, cumin, turmeric, and chili flakes for 30 seconds.
- Add diced tomatoes and coconut milk, stirring to combine.
- Stir in butterbeans and bell pepper, simmer gently for 10 minutes.
- Add spinach and cook until wilted. Season with salt, pepper, and lime juice.
- Taste and adjust seasoning as needed.
- Serve hot with rice or naan.
Notes
- Use full-fat coconut milk for the creamiest texture.
- Let the curry rest 5-10 minutes before serving to deepen flavors.
- Add a pinch of sugar if tomatoes taste too acidic.
- Garnish with fresh herbs or extra chili flakes for presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sauté and Simmer
- Cuisine: Fusion Curry
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: butterbean curry, creamy curry, vegetarian curry, easy curry recipe, comfort food