Spinach & Butter Bean Curry

This is a hearty, meat free curry, full of essential minerals, vitamins, proteins and healthy fats. Quick to make, and can be frozen if needed!




  • 1 chunk of ginger grated.
  • Juice of 1 lime
  • 1 large onion chopped OR 1 leek OR 2 shallots.
  • 100g broccoli
  • 100g green beans
  • 200g mushrooms
  • Sea Salt / Black Pepper
  • 2 Garlic Cloves Minced or Crushed
  • 1-2 tbsp curry powder
  • 1tsp of garam masala
  • 1tsp of turmeric
  • 300 -500ml of water
  • 1 x 400g tin of chopped tomatoes
  • 1 x 400g tin of coconut milk
  • 1 x 400g tin of butter beans drained.
  • 100g Kale or Spinach or Bok Choi to add in at the end.



  • GARNISH: Handful of fresh coriander optional
  • GARNISH: Natural Yogurt / Greek Style Yogurt optional
  • GARNISH: Toasted almond flakes optional
  • SERVING SUGGESTION: Alone or with Wild rice / brown rice (60g per person = 1 portion)
  • SERVING SUGGESTION: OR use wholegrain mini toasted pitta pockets as a sub for NAAN BREAD



  • Heat the pot and add a little bit of water to start.
  • Add the onion or leek or shallots chopped and cook for 5-6 minutes until softened.
  • Add the ginger and garlic and sauté gently for 5-10 mins.
  • Season with sea salt, black pepper, curry powder, garam masala, turmeric and cook for 1 minute longer.
  • Add in the broccoli, trimmed green beans and mushrooms. Stir and mix well for 10 minutes.
  • Add in a small amount of water or stock a little at a time to avoid sticking.
  • Add in coconut milk, tinned tomatoes and continue to stir, add in stock or water a little at a time to get a nice thick consistency.
  • Add in the butter beans here.
  • Reduce to a simmer and continue to simmer for 10 – 20 minutes.
  • Towards the end add the juice of your lime and your green leaf of choice and cook until softened (I have chosen spinach but whatever is in stock!)
  • Add some toasted almond flakes to finish and some coriander for garnish.
  • Serve with options as per ingredients list above.