Light butterbean curry

May 25, 2016


1 tin of drained butterbeans
half a cauliflower
Spinach 4 handfuls
curry powder
1 lemon, 1 lime
Himalayan salt
dukkha seeds
half a red onion and half a white onion
clove of chopped garlic
100 ml almond milk

Heat a tablespoon of coconut oil in a pan on a high heat. Add the onions and garlic and cook until lightly browned, next add the processed cauliflower. After stirring together for a few minutes add in the butterbeans. Mix together on a medium heat. While stirring add in the almond milk, turmeric and curry powder followed by the salt, dukkha seeds and finally the lemon and lime juice. You can include some of the lemon pulp for a little extra flavour. Finally add the handfuls of spinach and allow them to wilt down mixing them in with the rest of the veg thoroughly.

Keep on the heat until all the veg and spice is cooked through.


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