Plato principal
20-Minute Butter Bean and Spinach Curry
20 minPara 2Nutri-Score B€
B
20 min
20 min20-Minute Butter Bean and Spinach Curry
lo que necesita
Ingredientes
olive oil (for frying)Despensa15 ml
onion (finely chopped)Frutas y verduras1 pieza
garlic (crushed)Frutas y verduras3 piezas
ground cumin (ground)Especias5 g- ground coriander (ground)Especias5 g
- smoked paprika (ground)Especias3 g
- turmeric (ground)Especias2 g
chopped tomatoes (canned)Despensa400 g
Greek yogurt (or coconut milk for a vegan version)Lácteos100 g- butter beans (drained and rinsed, two cans)Despensa480 g
spinach (fresh)Frutas y verduras100 g
salt (to taste)Especias3 g
por ración
Nutrición
315kcal
- Carbohidratos
- 39 g
- Proteínas
- 15 g
- Grasas
- 11 g
lo que usará
Utensilios
Sartén
Placa de cocina
paso a paso
Preparación
- Paso 1
Fry the onion and garlic
- Heat the olive oil in a frying pan over medium heat.
- Add the onion and cook until softened, then stir in the garlic.
- Paso 2
Toast the spices
- Add the ground cumin, ground coriander, smoked paprika and turmeric.
- Stir for a minute so the spices release their flavour.
- Paso 3
Build the sauce
- Pour in the chopped tomatoes and season with salt.
- Stir in the Greek yogurt (or coconut milk for a vegan version) and simmer gently.
- Paso 4
Add the beans and spinach
- Stir in the drained butter beans and warm through.
- Add the spinach and cook until wilted.
- Paso 5
Serve
- Spoon the curry into bowls and enjoy.