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Lucy Parker’s curried butter beans on toast recipe
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3 ratings
If beans on toast is your thing, you need to try recipe creator Lucy's twist which has big bold curry flavours. Her recipe counts towards 2 of your 5-a-day and butter beans are a great source of fibre! See method
Ingredients
- 1 tbsp vegetable oil
- 1 red onion, finely chopped
- thumb sized piece fresh ginger, finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp tomato purée
- 1 tbsp curry powder
- ½ tsp turmeric
- 2 x 400g tins butter beans, 1 tin drained and rinsed
- 250ml light coconut milk
- 100g spinach, roughly chopped
- 150g cherry tomatoes, halved
- juice of ½ lime
To serve
- 3 tbsp toasted almond flakes
- handful fresh coriander
- 4 large slices seeded bread, toasted
2 of your 5-a-day and high in fibre
Each serving contains
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Energy
1690kj
404kcal
20%
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Fat
16g
23%
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Saturates
5g
23%
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Sugars
7g
7%
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Salt
0.7g
11%
of the reference intake
Carbohydrate 42.1g
Protein 16.9g
Fibre 12.7g
Method
- Heat a large pan over a medium-high heat and add the vegetable oil. Add the onion, ginger and garlic and fry for 6-7 mins.
- Add the tomato purée with a splash of water to loosen, along with the curry powder, turmeric and butter beans. Stir until coated, seasoning with black pepper.
- Simmer for 5 mins, then pour in the coconut milk, spinach and most of the cherry tomatoes and cook for a further 2 mins until the spinach has wilted.
- Stir in the lime juice, then top with the toasted almonds, remaining tomatoes and coriander just before serving. Serves the beans on toast.
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