Step 1

In a large skillet over medium heat, heat the oil and saute the onions for 4-5 minutes until softened. Stir in the garlic and sprinkle with salt.

Step 2

Add the grated ginger to the skillet, then stir in all spices. Let them toast for 1-2 minutes or until fragrant.

Step 3

Pour the tinned tomatoes and spinach into the skillet and stir to combine. Add the drained butter beans and the coconut milk. Simmer over low heat for 15-20 minutes, or until thickened and fragrant.

Step 4

Season to taste with salt then serve your butter bean curry alongside basmati rice, homemade naan bread, fresh coriander, and a dollop of coconut yoghurt.