Spinach and Butter Bean Curry
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Spinach and Butter Bean Curry

Spinach and Butter Bean Curry

Ingredients

Method

  • 25g ghee
  • 1 chopped onion
  • 1 tsp mustard seeds
  • 20g grated ginger
  • 3 grated garlic cloves
  • 1 chopped green chilli
  • 1 tbsp tomato puree
  • 1 tsp each ground cumin and coriander
  • ½ tsp turmeric powder
  • 1 tsp dried fenugreek
  • 400g frozen spinach balls
  • 400g tin of butter beans, drained
  • ½ lemon, juice only
  • Mango chutney, to serve
  • Fry the onion and mustard seeds in the ghee for 5 mins, then mix in the garlic, ginger, green chilli and tomato puree. Cook for 5 mins.
  • Stir in the remaining spices and the frozen spinach, along with a splash of water. Simmer for 10 mins to defrost the spinach and thicken the sauce, then stir through the lemon juice and the beans. Season to taste, then serve with mango chutney and some naan, if you like.
25 mins
2 serving

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