Butter Bean Curry
- 75 g x Button/Cup Mushroom
- 80 g x Broccoli
- 75 g x Canned Butter Beans
- 1 tsp x Olive Oil
- 1 tsp x Fresh/Jar Ginger
- 2 tsp x Curry Powder
- 1 large x Ready to cook Pappadums
- 0.5 cup x Canned Tomato
- 0.25 cup x Light/Canned Coconut Cream
- 1 tsp x Soy Sauce
- 30 g x Baby Spinach
Cut broccoli into small florets.
Rinse & drain butter beans.
Add oil & ginger to hot saucepan.
Sprinkle in curry powder & mix with ginger.
Add mushrooms & broccoli to the pan. Cook & soften approx. 3 mins.
Prepare pappadum according to instructions.
Pour in tin tomato.
Pour in coconut cream & soy sauce. Stir well.
Add butter beans & allow to heat through - approx. 2 mins. Add a dash of water if needed.
Remove from heat & stir through spinach. When leaves have wilted, serve in a bowl with pappadum on the side.