Butter Bean Curry with Greens

• total time: 14 minutes

Ingredients

2 cans (15 oz each) butter beans, drained and rinsed

2 cups fresh green beans, trimmed and cut into 1-inch pieces

2 cups fresh spinach, washed and roughly chopped (or not)

1 can (14 oz) coconut milk

1 large onion, finely chopped

2 cloves garlic, minced

1-inch piece ginger, grated

2 tbsp tomato puree/paste

1 tbsp ground cumin and coriander powder

1 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp red chili powder (adjust to taste)

1/2 tbsp garam masala

Salt to taste

2 tbsp oil

Coriander chopped to garnish

Juice of 1 lime (optional)

Directions

1.In a large pan, heat oil over medium heat.

Add cumin seeds and let them sizzle for a few seconds. Then add the onions, garlic, and ginger. Sauté until the onions are soft and translucent.

Add the cumin and coriander powder, turmeric powder, and chili powder to the pan. Stir well for about a minute until the spices are well mixed with the onions and emit a fragrant aroma.

Add the tomato puree, mix and cook on medium heat for about a minute

then add the butter beans and fresh green beans to the mix, stirring well to ensure they are coated with the spice mixture.

Pour in the coconut milk and bring the curry to a gentle simmer.

Add the garam masala and mix well

Add salt to taste. Cover and let it cook for about 10 minutes, or until the green beans are tender but still have a bit of crunch.

Add the chopped spinach to the pan, stirring it into the curry until it wilts and blends in, which should take about 2-3 minutes.

Check the seasoning and adjust if necessary. For a bit of tanginess, you can squeeze in the juice of one lime.

Garnish with fresh coriander before serving.

Serve: Enjoy your butter bean curry hot, we enjoyed with a pilau, and fresh salad