The dinner edit 193

Butter Bean and Coconut Curry

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

2 servings · 10 ingredients · 4 steps

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Butter Bean and Coconut Curry, plated and ready to serve. — The finished recipe. Butter Bean and Coconut Curry

Ingredients 1 to 6 for butter bean and coconut curry arranged separately on a dark worktop. — Ingredients 1 to 6. 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.)

Ingredients 7 to 10 for butter bean and coconut curry arranged separately on a dark worktop. — Ingredients 7 to 10. 2 cloves, about 6 g Garlic. A thumb, grated Fresh ginger. Half a lime Lime juice. A handful, chopped Fresh coriander

Butter Bean and Coconut Curry, preparation step 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. — Step 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.

Butter Bean and Coconut Curry, preparation step 2: Add the sliced pepper and the passata and cook for five minutes, then pour in the coconut milk and bring to a simmer. — Step 2. Add the sliced pepper and the passata and cook for five minutes, then pour in the coconut milk and bring to a simmer.

Butter Bean and Coconut Curry, preparation step 3: Tip in the beans and simmer for ten minutes until the sauce coats them. Stir in the spinach until it wilts. — Step 3. Tip in the beans and simmer for ten minutes until the sauce coats them. Stir in the spinach until it wilts.

The finished butter bean and coconut curry. — Step 4. Season, add the lime and the coriander, and eat from a bowl.

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