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Plant-Based Whole30 Butter Bean Curry
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Plant-Based Butter Bean Curry

Keyword Plant-based
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

  • 2 tbsp olive oil
  • 5 cloves garlic, sliced
  • 2 -inch piece ginger, sliced
  • 1 large onion, diced
  • 1 ½ tsp cumin
  • 1 tsp coriander powder
  • ½ tsp turmeric
  • ½ tsp cayenne powder (optional)
  • salt & pepper to taste
  • 2 14oz/400g cans butter beans, drained and rinsed
  • 1 14oz/400g can coconut milk
  • 1 14oz/400g can diced tomatoes
  • 1 tsp tomato paste
  • 2-3 cups spinach or kale, roughly chopped (you can use frozen as well)
  • 2 cups vegetable broth or water
  • 1 tbsp lemon juice
  • cilantro to garnish

Instructions

  • HEAT the olive oil in a large pot on a medium flame. Once hot, add the onions, ginger, garlic, and stir-fry until the onions are slightly browned and translucent.
  • ADD all your spices - cumin, coriander, turmeric, cayenne (if using), salt & pepper. Give everything a good mix and let the spices roast until aromatic, about 2 minutes.
  • POUR the can of diced tomatoes along with 1 tsp tomato paste and mix well until the spices have infused with the tomatoes.
  • ADD the coconut milk and vegetable broth to the pot. Simmer for a few minutes.
  • ADD the butter beans lower the heat to low, cover your pot, and let simmer for about 15 minutes, until the beans have softened, and the curry thickens a bit.
  • ADD the chopped spinach or kale to the curry and allow the greens to wilt and softens. To finish, add lemon juice and cook for another 5 minutes.
  • GARNISH with fresh chopped cilantro and serve.