Butter Bean Curry with Lemongrass Rice

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