You know why I love curries? They’re so easy to make. And you can usually pack a bunch of goodness in, too.
I love butter beans. They have a really silky texture, they fill you up, you can cook them with pretty much anything and they’re high in folate, magnesium and potassium so we’re getting a lovely mineral fix by eating them too! They’re also a source of protein so as a veggie meal, this is a great option.
I made this with lemongrass rice but you can do your rice any way you like!
Ingredients
2 tins butter beans (ideally organic)
Olive oil (always extra virgin) or ghee
1 large onion, chopped
3 cloves garlic, sliced
Thumb of ginger, grated
1 green or red chilli (I just use whatever I have)
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp garam masala
1/2 tsp ground cumin
1/4 tsp chilli powder (optional)
1/4 tsp ground cardamom
Handful cherry tomatoes
1 tin coconut milk
2 cups vegetable stock
Handful fresh coriander
Good handful or more of spinach or peas
Rice
Lemongrass essential oil (I use this one as it can be safely ingested)
Salt & pepper
Method
Fry the onion, garlic and ginger in a glug of olive oil or ghee, turn down the heat and cook until soft.
At the same time, cook the rice, and add in 2 drops of the lemongrass essential oil towards the end.
Add in all the spices and coat the onion and garlic and sautee for around a minute.
Add in the tomatoes, coconut milk, stock and salt and pepper and cook on a low heat for 10-15 mins.
Add the butter beans and spinach and cook for 3-5 mins until hot.
Serve over the rice and sprinkle the coriander on top.
With love & health,
Lauren