Easy Butter Bean Curry & Coriander Rice

Our healthy spin on a traditional curry that is still packed with flavour! This comes together in no time, perfect for a meat free Monday and beyond. You can play around with curry pastes to make it your own. Served with fluffy coriander rice. Added bonus, it’s naturally gluten and diary free plus great for your gut health - winning! Part of our recipe series, Everyday Easy - quick and easy meals, on the table in 30 minutes or less.

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Ingredients

red onion 1 (sliced)
mild curry paste 160 g
butter beans 800 g
coconut milk 400 ml
green beans 200 g
basmati rice 240 g
fresh coriander 1 handful (chopped)

Method

Prep the Ingredients

Peel and thinly slice the red onion.

Cook the curry

Heat a dash of oil in a large frying pan over medium heat. Add the red onion and fry gently for 5 minutes until soft. Add the curry paste and fry for 1 minute until fragrant.
Pour in the coconut milk and stir well.
Add the butter beans, and season to taste with salt and pepper. Leave the curry to simmer for 10 minutes.
Stir in the green beans and cook for 2 - 3 minutes.

Cook the rice

Meanwhile, cook the rice according to the packet instructions.
While the rice is cooking, chop the coriander leaves and stalks. Towards the last minute of cooking stir the coriander into the rice. Check the seasoning and adjust to taste.

Plate Up

Plate up the curry and rice, enjoy!

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