Forget Sunday Roast...Why not try this Butter Bean Curry for your Sunday feast today?
Butter Bean Curry
A hearty recipe that's really easy to throw together, and will taste great all week if you have leftovers.
1 tablespoon of extra virgin olive oil
1 large white onion (diced)
2 garlic cloves (crushed)
1 red chilli (seeds removed and finely diced)
1 courgette (sliced and halved)
1 red pepper (sliced)
2 tablespoons of mild curry paste
1/2 teaspoon of salt
2 cans of butter beans (drained and rinsed)
1 can of chopped tomatoes
1 can of coconut milk
3 large handfuls of fresh spinach
2 tablespoons of ground almonds
Squeeze of lime
Begin by heating a large pan on a medium heat and adding the oil and diced white onion.
After a few minutes add the garlic, red chilli, courgette, red pepper and combine.
Next add the curry paste and combine so everything is evenly coated, then add the chopped tomatoes and coconut milk.
Pour in the butter beans and then season with salt.
After 10 minutes season with salt and stir through the spinach and ground almonds.
Cook for a further few minutes until the spinach has wilted, and then plate up with some brown rice.
Top with coconut yoghurt, fresh coriander and squeeze of lime and enjoy.
Leftovers will keep well for a few days in your silicone reusable pouches - refrigerate and reheat in the same container!