Fruit and Vegetable illustration

This is so genuinely tasting and easy to make – you will be surprised how good this is in even just 5 mins. Even if this ends up taking you 10 mins to make you will still have a super tasty quick dinner that will be faster to make than ordering a take away!

5 Mins Spinach, Mushroom and Butterbean curry


This is so genuinely tasting and easy to make – you will be surprised how good this is in even just 5 mins. Even if this ends up taking you 10 mins to make you will still have a super tasty quick dinner that will be faster to make than ordering a take away!

Takes 10 minutes

Serves

Ingredients
 

  • 1 tbsp oil
  • 1/2 thumsized ginger
  • 2 cloves garlic
  • 1/2 red chilli
  • 200 g mushrooms (ideally oyster mushrooms)
  • 2 tbsp tamari
  • 1 tbsp cumin seeds
  • 2 tbsp curry powder
  • 1/4 ground pepper
  • 400 g butter beans
  • 400 g chopped tomatoes
  • 200 g coconut milk
  • 50 g baby spinach

To serve

  • Pickled red onion
  • Coriander shoots Serve with your favourite grain of choice, we used a pre cooked brown rice and served this beautiful curry with some pickled red onions and some coriander shoots. Enjoy!

Instructions
 

  • Heat a wide bottomed non-stick pan on high heat. Chop the mushrooms into bite sized pieces. Peel and finely dice the ginger and garlic, finely dice the ½ red chilli, leaving the seeds in if you prefer it hot or removing the seeds for a milder spiced curry.
  • Drain and rinse the butter beans. Once the pan is hot add the oil along with the mushrooms, diced ginger and cumin seeds and cook for 2 mins.
  • Next add the garlic and chilli and mix through, stirring occasionally. Add in the tamari or soy sauce and thoroughly mix through ensuring to coat each mushroom in the sauce. Add in the butter beans, followed by the chopped tomatoes, coconut milk, curry powder and ground black pepper and cook for a minute bringing the temperature up, while stirring occasionally.
  • Taste and adjust the seasoning to your liking by adding more salt, black pepper or lime juice.To finish add in the baby spinach and allow it to wilt down for 1 minute.
  • Serve with your favourite grain of choice, we used a pre cooked brown rice and served this beautiful curry with some pickled red onions and some coriander shoots. Enjoy!

Nutrition

Calories: 1252kcalCarbohydrates: 146gProtein: 50gFat: 63gSaturated Fat: 40gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gSodium: 683mgPotassium: 4719mgFiber: 42gSugar: 38gVitamin A: 5576IUVitamin C: 95mgCalcium: 434mgIron: 31mg
  P r i n t   R e c i p e
Fruit and Vegetable illustration Fruit and Vegetable illustration

All of our recipes are completely plant-based and include mostly whole foods


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