Butter Bean, Sweet Potato, and Spinach Coconut Curry by Spice Box

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Butter Bean, Sweet Potato, and Spinach Coconut Curry

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Butter Bean, Sweet Potato, and Spinach Coconut Curry

Indian

Main

30 mins

Vegetables/vegetarian

Easy

Serves

This super simple vegan butternut squash curry recipe is an excellent midweek dinner dish, with creamy coconut milk giving it extra comfort factor. Ideal for a chilly autumn night.

Recipe courtesy of

Ingredients

1 medium sweet potato
3 tbsp vegetable oil
1 tsp cumin seeds
1 tsp mustard seeds
3 cardamom pods, crushed
2 bay leaves
1 white onion, peeled and sliced into half moons
1 tsp salt
1 tsp sugar
1 green chilli, slit lengthways
4 cloves garlic, peeled and grated
A thumb of ginger, grated
1/2 tsp turmeric
1 tin butter beans, drained and rinsed
1 400g tin of coconut milk
2 large handfuls of spinach
1/4 lemon, juiced

Method

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Method

Start by cooking your sweet potato in the microwave. Pierce it all over with a fork and place it in the microwave at full power for 5 minutes or until soft all the way through. If you don’t have a microwave, you can dice it, drizzle it with oil and some salt and roast it in an oven set at 180°C for 25 minutes.
While the potato is cooking, heat the oil in a large frying pan and add the cumin and mustard seeds, cardamom and bay leaves. Fry until the seeds begin to pop.
Add onion, salt, and sugar and fry on a gentle heat until it’s soft and caramelised. Once the onion starts to soften, add the chilli, ginger, and garlic and cook out with the onion for 10 minutes.
By now your sweet potato should be cooked. When it’s cool enough to handle, roughly dice it into 1 inch chunks. Add it to the frying pan along with the turmeric and beans.
Give everything a good stir and then add the coconut milk. Turn down the heat and simmer for 5 minutes then stir through the spinach and lemon juice. Take the pan off the heat and taste for seasoning.