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butter bean and mushroom curry with cauliflower rice & spinach

somiigbene.com
Your Recipes

Prep Time: 5 minutes

Cook Time: 35 minutes

Total: 40 minutes

Servings: 1

Ingredients

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Instructions

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Step 1

Heat a splash of water in a medium lidded saucepan over medium heat. Once hot, add the shallots and garlic and cook for 1-2 minutes until softened. Tip in the turmeric, curry powder, ginger, and chilli then cook for 2-3 minutes.

Step 2

Stir in sliced mushrooms, butter beans, vegetable stock cube and half of the chopped coriander.  Place the lid on the saucepan and allow to cook for 6 minutes. The mushrooms should release some liquid. If they don’t and the pan gets too dry, add a small splash of water and then adjust the seasoning with salt and black pepper if necessary.

Step 3

Add the coconut milk powder and the remaining chopped coriander, cook for 2 minutes then take the pan off the heat.

Step 4

The curry sauce should be very light, but if you want it thicker, dissolve around 1 teaspoon of cornstarch in 3 tablespoons of water. Add a little at a time to the curry, stirring frequently until it reaches your desired consistency then take the pan off the heat.

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