Butterbean Curry

Who doesn’t love a bowl of warming curry? This recipe is so easy, and so good! A little healthy comfort food is definitely needed now and then, especially on those chilly winters evenings. With a fairly short ingredient list, this curry recipe is definitely on for keeps.

There’s just something so incredibly satisfying about a fork full of warm curry. Warming all the way down to your belly, leaving a subtle tinging sensation in your mouth. Some may feel like they’re burning your face right off! but not this one. I prefer my curry’s quite mild, but still with a little bite. I do like that tingling sensation on my tongue!

With this recipe I chose to use curry powder , as well as fresh green chillies. I love the different kind of ‘hotness’ the fresh green chillies bring to the curry, and the curry powder adds the boost of flavor.

The root vegetables cook down to form the most delicious thick sauce, that really brings all the flavors together. The best part is that this curry, the next day, cold, is too good! So hot or cold, this curry is yum!

Benefits of butterbeans

Butterbeans are considered a low-energy-dense food, which means it has a low-calorie content compared to its serving size. Including more low-energy-dense foods in your diet helps control hunger when limiting your calorie intake to help you lose weight or maintain a healthy weight. 

Carbs are an essential component of your diet, providing your body with energy. While carbs are found in a variety of different foods, it is important that most of your carbs come from healthy sources. 

Source: Livestrong

Although I used certain vegetables in this curry, you’re really free to play around, and throw in whatever vegetables your may have. It’s a great ‘end-of-week’ recipe, as you can use all up all your veggies that may be ending their shelf life. I don’t know about you, but I loathe wasting food, and this recipe is the perfect opportunity not to chuck those nearly ‘dead’ veggies away.

Ingredients

• 1 Tin Cooked Butterbeans (Drained and Rinsed)
• 2 Cups Cubed Sweet Potatoes
• 2 Cups Cubed Butternut
• 2 Large Carrots
• 1 Large Onion
• 1 TBS Vegetable Stock
• 1/2 Tin Coconut Milk
• 1 tsp Mustard Seeds
• 2 Fresh Green Chillies
• 1 tsp Curry Powder
• 1/2 tsp Turmeric
• 2 Cloves Garlic
• 1/2 tsp Fresh Ginger
• 1 Sprig Curry Leaves (remove before serving)
• 2 tsp Coconut Oil
• Water
• Fresh Baby Spinach or grain of your choice (Quinoa/Millet/Brown Rice)

Recipe

Peel and finely dice the onion, chillies, garlic and ginger. Lightly saute in the coconut oil until golden brown.

Add the spices and mustard seeds.

Once the mustard seeds begin to pop, add the vegetable stock with 1 cup of warm water. Allow to simmer.

Add the cubed sweet potatoes, butternut and curry leaves. Slowly add about 1/2 cup more water and pop the lid on the pot. Allow to cook for approx 20 mins on a medium heat.

Chop up your carrots and add to the pot. Allow to cook for a further  10 mins.

By this stage the sweet potato and butternut should be cooked enough to break down into a thick sauce.

Add the coconut milk and butterbeans and allow to simmer until the carrots are soft and tender.

Remove the curry leaves.

 Serve with Fresh Baby Spinach or grain of your choice (Quinoa/Millet/Brown Rice)

Let me know what you think by leaving a comment below.