May 26, 2021

Butter Bean Curry

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

366 Calories

Fat: 17.5g

Carbs: 31.0g

Sugars: 7.2g

Protein: 17.2g


Slice mushrooms.

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.