I have never cooked with butter bean before as I am not a big fan of beans in general but this can of butter bean was sitting for ages in my cupboard and I knew I just had to do something with it. I used it in this dish with spinach and coconut cream and it worked well as it gives a lot of texture to the curry and is a good substitute for chickpeas.

Enjoy:-)

Ingredients:

• 400 g/14 oz. can of chopped Tomatoes
• 250 g/8 oz. Spinach
• 1 large Onion, sliced
• 2 cloves Garlic, chopped finely
• 200 g/7 oz. can of Butter Bean, drained and peeled
• 150 ml/5 oz. Coconut milk
• 1/2 tsp Cumin
• 1/4 tsp Ginger
• 1/4 tsp Turmeric
• 1/2 tsp Curry powder
• 1 small Green Chili, deseeded and chopped finely
• a pinch of Cardamom
• Salt
• 2 tbsp Vegetable Oil

Method:

• Heat the oil in a pan and fry turmeric, cumin, ginger, cardamom and curry powder in hot oil for 1 minute.
• Add onion and garlic to the spices and fry over medium heat for 5-7 minutes.
• Add chopped tomatoes and spinach to the pan, cover and cook for 10 minutes or until spinach is wilted and tomatoes are cooked.
• Add butter beans and chili to the mixture and season with salt.
• Pour in the coconut milk, stir and cook for another 3-4 minutes.
• Serve with plain rice or warm Nann bread.