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Curried Butter Bean and Spinach Winter Stew
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Can opener

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons curry powder
  • 1 teaspoon ground ginger
  • 2 cans (15 oz each) butter beans, drained and rinsed
  • 2 cups vegetable broth
  • 1 can (13.5 oz) coconut milk
  • 5 ounces fresh spinach
  • Salt and black pepper to taste
  • Lemon wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until it softens.
  • Stir in the minced garlic, curry powder, and ground ginger. Cook for 1 minute until the spices smell fragrant.
  • Add the butter beans, vegetable broth, and coconut milk. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally.
  • Add the spinach a handful at a time, stirring until it wilts into the stew. Season with salt and black pepper to taste.
  • Serve the stew hot with lemon wedges on the side for squeezing over each bowl.

Notes

If the stew thickens too much after sitting, stir in a splash of broth or water when reheating. For a milder version, reduce the curry powder by half. Leftovers keep well in the fridge for three days and reheat easily on the stove without losing texture.
Course: Soup
Cuisine: Indian
Equipment: Large pot, Wooden spoon, Can opener