low fodmap curry - Spinach & Butterbean Curry
This is a simple and delicious butterbean curry that is quick to make! Enjoy!
- 240 g butterbeans
- 100 g green beans
- 200 g oyster mushrooms
- 2 tbsp tamari
- 6 scallions/green onions green part only
- 1 red chilli
- 30 g fresh ginger
- 100 g baby spinach
- 1.5 tbsp curry powder
- 1 tsp ground cumin
- 160 ml coconut milk
- 150 ml water
- 400 ml chopped tomatoes tinned chopped tomatoes
- 1 lime (juice only)
- salt and pepper to taste
Peel and finely chop the ginger. Finely chop the scallion greens and the chilli (removing the seeds if you don’t like spice), removing the white parts. Finely chop the oyster mushrooms and chop the green beans in half. Drain and rinse the butterbeans.
Put a large pan on a high heat, add 1 tablespoon of oil and leave to heat up. Add the ginger, chilli and the scallion greens and cook for 1-2 minutes stirring.
Add the mushrooms and the green beans and cook for 3 further minutes.
Add 2 tablespoons of tamari and cook for a further minute. Add all the remaining ingredients to the pan and bring to the boil.
Once boiled remove from the heat and taste and see if it needs any further seasoning.
Calories: 218kcalCarbohydrates: 30gProtein: 9gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 391mgPotassium: 1026mgFiber: 8gSugar: 9gVitamin A: 2979IUVitamin C: 43mgCalcium: 125mgIron: 7mg
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