Spinach & Butter Bean Curry

SERVES: 4-6 PERSONS

INGREDIENTS:

• 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.

SERVING OPTIONS: 

• 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

METHOD:

• 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.