Spinach, Coconut and Bean Curry

Spinach, Coconut and Bean Curry

My budget series, Two Cheap, is back! This series is dedicated to delivering healthy, plant-based recipes that cost under $2 AUD per serve. To kick off the comeback, we're starting with my creamy spinach, coconut, and bean curry, a dish that's as simple to prepare as it is full of flavour. Begin by sautéing onion and garlic until fragrant. Then, blend them with the remaining ingredients and heat over the stovetop with butter beans until the curry is bubbling and thickened. While I've budgeted for serving this curry with rice, feel free to enjoy it with toasted sourdough and/or garnish with coconut yoghurt and fresh herbs for an extra burst of flavour.

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Serves: 4

Ingredients:

Curry:

• 200g frozen spinach, thawed – $1.00 AUD
• 1 can (400ml) coconut milk – $1.10 AUD
• 1 cup vegetable broth (or water) – $0.45 AUD
• 1/2 brown onion, chopped – $0.25 AUD
• 1/4 cup tomato paste – $0.50 AUD
• 1 cloves garlic, minced – $0.20 AUD
• 1 tsp ginger paste – $0.25 AUD
• 1 and 1/2 tbsp curry paste – $0.70 AUD
• 1 can (400g) butter beans, drained and rinsed – $1.10 AUUD
• 1/2 tsp garam masala – $0.10 AUD
• 1 tbsp olive oil – $0.15 AUD
• salt and pepper, to taste – $0.05 AUD

Other:

• 200g white rice, uncooked – $0.40 AUD

Optional to Serve/Garnish:

• bread of choice, toasted
• coconut yoghurt
• coriander
• sesame seeds

 

TOTAL COST: $6.25 AUD

COST PER SERVE: $1.56 AUD

*Ingredients are purchased from Australian supermarkets. Prices will vary from country to country.

Preparations:

1. Bring a pot of water to a boil and add the rice. Cook for 12 to 15 minutes or until tender. Drain and keep warm.


2. Meanwhile, heat olive oil in a pan over medium to high heat. Add the onion and sauté for 3 to 4 minutes. Add the garlic and sauté for a further minute.


3. To a food processor add the sautéd onion and garlic, thawed spinach, coconut milk, vegetable broth, tomato paste, ginger paste, curry paste and a pinch of salt and pepper. Process until smooth, adding a splash of water if needed.


4. Heat a pan over medium and add the butter beans and garam masala. Cook for one minute, stirring constantly, and pour in the spinach blend. Cook for 15 to 20 minutes, or until thickened. Remove from heat.


5. Optionally garnish with coconut yoghurt, coriander and sesame seeds and serve with rice.

Watch the video: https://www.youtube.com/embed/I96Xw1HpPkk

Source URL: https://chloeevegan.com/recipe/spinach-coconut-and-bean-curry/

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