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20-Minute Butter Bean and Spinach Curry
20 minVoor 2Nutri-Score B€
B
20 min
20 min20-Minute Butter Bean and Spinach Curry
wat je nodig hebt
Ingrediënten
olive oil (for frying)Voorraadkast15 ml
onion (finely chopped)Groente en fruit1 stuk
garlic (crushed)Groente en fruit3 stukken
ground cumin (ground)Kruiden en specerijen5 g- ground coriander (ground)Kruiden en specerijen5 g
- smoked paprika (ground)Kruiden en specerijen3 g
- turmeric (ground)Kruiden en specerijen2 g
chopped tomatoes (canned)Voorraadkast400 g
Greek yogurt (or coconut milk for a vegan version)Zuivel100 g- butter beans (drained and rinsed, two cans)Voorraadkast480 g
spinach (fresh)Groente en fruit100 g
salt (to taste)Kruiden en specerijen3 g
per portie
Voedingswaarden
315kcal
- Koolhydraten
- 39 g
- Eiwitten
- 15 g
- Vetten
- 11 g
wat je gebruikt
Keukengerei
Koekenpan
Kookplaat
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Toast the spices
- Add the ground cumin, ground coriander, smoked paprika and turmeric.
- Stir for a minute so the spices release their flavour.
- Stap 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.
- Stap 4
Add the beans and spinach
- Stir in the drained butter beans and warm through.
- Add the spinach and cook until wilted.
- Stap 5
Serve
- Spoon the curry into bowls and enjoy.