Lucy Parker’s curried butter beans on toast recipe
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- Serves 4
- Takes 20 mins
- 404 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
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
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1690kJ 404.0kcal
- Fat
- 16g
- Saturates
- 5g
- Salt
- 0.7g
- Sugars
- 7g
of the Reference intake
Carbohydrate 42.1gProtein 16.9gFibre 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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