Servings: 4 to 6
Equipment
- Large pot or frying pan
Ingredients
- 2 15 oz can butter beans drained and rinsed
- 2 tablespoons oil
- 1 large onion chopped
- 3-4 cloves garlic minced
- 1 inch ginger grated
- 1 14 oz can diced tomatoes
- 2 tablespoons curry powder
- ½ teaspoon cayenne adjust as per taste
- 1 cup plain yogurt whisked well until smooth
- 2 cups baby spinach
- 1 teaspoon salt adjust as per taste
- ½ teaspoon sugar
- 2 tablespoon cilantro optional, for garnish
Instructions
- Heat oil in a large pot over medium heat. Add onion, ginger, and garlic. Cook for 5-6 minutes or until the onions begin to brown slightly.
- Add tomatoes, curry powder, cayenne, salt, and sugar. Mix well and bring to a simmer. Cook for about 7-8 minutes or until the sauce thickens slightly.
- Gradually add whisked yogurt to the pot. Continue stirring until it is fully incorporated. Reduce the heat and let it cook for 3-4 minutes.
- Add butter beans and simmer for 3-4 minutes. Next, add the spinach and cook for a few minutes, or until it wilts. Turn off the heat and garnish with cilantro before serving.
Notes
- My recipe gives you a dish with minimal curry sauce. If you want the dish to have a saucy consistency, add 3 cups of water or vegetable stock before adding the beans.
- Before adding the yogurt, make sure it is whisked well and there are no lumps. This is important to prevent the yogurt from curdling.
- You can adjust the level of heat by adding more or less cayenne pepper or red chili flakes. For a smoky flavor, try adding a pinch of smoked paprika.
Nutrition
Calories: 137kcal | Carbohydrates: 11g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 626mg | Potassium: 308mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1616IU | Vitamin C: 9mg | Calcium: 119mg | Iron: 2mg
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