Butter Bean and Coconut Curry
Makes 2 servings

INGREDIENTS
One and a half tins, drained (350 g) Butter beans, tinned and drained (Drained weight.)
250 g Reduced-fat coconut milk, tinned
150 g Passata
150 g Red pepper
150 g Spinach
1 tbsp (15 g) Indian curry paste (The paste carries the oil, so none is added.)
2 cloves, about 6 g Garlic
A thumb, grated Fresh ginger
Half a lime Lime juice
A handful, chopped Fresh coriander

METHOD
1. Fry the curry paste, garlic and ginger in a dry pan over a medium heat for a minute, until it smells toasted and starts to catch.
2. Add the sliced pepper and the passata and cook for five minutes, then pour in the coconut milk and bring to a simmer.
3. Tip in the beans and simmer for ten minutes until the sauce coats them. Stir in the spinach until it wilts.
4. Season, add the lime and the coriander, and eat from a bowl.

Check ingredient packaging for allergen information.
Some jars contain mustard seed. Check the label.

RECIPE NOTES
Reduced-fat coconut milk is what keeps this under 350 kcal. The full-fat tin at the same 250 g adds about 120 kcal a serving.
Adding 150 g of cooked rice a serving takes it to around 530 kcal if a bowl of beans is not enough for the evening.

Full recipe: https://www.getfuel8.com/recipes/butter-bean-coconut-curry
