Serves

2

Ingredients

• 1 tin butter beans
• 1 tbsp coconut oil
• Thumb sized pice fresh ginger
• 2 shallots
• 3 cloves garlic
• 2 tbsp tomato paste
• Handful of spinach chopped
• 250 ml coconut cream
• 1 tbsp curry powder
• 1/2 lime squeezed
• 1 tsp chilli flakes

Method

Finely chop the shallots, then add to a large pan with the coconut oil and start to fry, chop the garlic and add to the pan, followed by the garlic.

After 5 minutes add the tomato puree with a splash of water, add the curry powder and butter beans (including the water from the tin) .

Add coconut cream then season with salt and cook for 3 minutes.

Pour in the chopped spinach, lime juice, chilli flakes and any extra seasoning it may need

Note

Serve with sourdough for breakfast or vegetables and rice for lunch or dinner. Omit bread for gluten free.

1. 

   looks delicious!

2. 

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3. 

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