Butter Bean and Coconut Curry

Make butter bean and coconut curry, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
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
Ingredient notes on the recipe page.

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.
Check ingredient packaging for allergen information.

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

AI-generated images illustrating the recipe.

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