Butterbean, Sweet Potato & Spinach Coconut Curry

Butterbean, Sweet Potato & Spinach Coconut Curry

Banish those curry house cravings with this nutritious veg packed butterbean and sweet potato curry with a flavour punch that’s ready in just 15 minutes.

This deliciously fragrant and quickly achievable 15-minute vegan curry recipe was created by Grace Regan, founder of SpiceBox – the UK’s first plant-based curry house based in Walthamstow.

Servings: 2

Servings: 2

Ingredients

Method

Ingredients

(Servings: 2)

  • 0.5 0.5 medium sweet potato, microwaved
  • 1.5 1.5 Tbsp veg oil
  • 0.5 0.5 tsp cumin seeds
  • 0.5 0.5 tsp mustard seeds
  • 1.5 1.5 cardamom pods, crushed
  • 1 1 bay leaves
  • 0.5 0.5 white onion, peeled and sliced into half moons
  • 0.5 0.5 tsp salt
  • 0.5 0.5 tsp sugar
  • 0.5 0.5 green chilli, slit lengthways
  • 2 2 cloves garlic, peeled and grated
  • thumb of ginger, grated
  • 0.25 0.25 tsp turmeric
  • 0.5 0.5 tin butter beans, drained and rinsed
  • 0.5 0.5 400g tin of coconut milk
  • 1 1 large handfuls of spinach
  • 0.125 0.125 lemon, juiced

Method

  1. 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 mins.
  2. 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.
  3. 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.
  4. 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.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

This article contains affiliate links.

Written by

Grace Regan

eatspicebox.co.uk/

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