How to make Butterbean Curry

Ingredients for 4 or 6, depending on appetite:

2 small onions sliced.

4 teaspoons of garlic granules

10g of coconut oil

200g of pure creamed coconut

50g Thai Red Curry Paste (make sure it’s vegan)

2 teaspoon of ground ginger

30g smooth peanut butter

750g sweet potatoes

1 lime

360g bag of baby spinach

2 large (400g) tins of butter beans

Method:

1. peel and slice the sweet potatoes and leave to boil whilst preparing everything else.

2. melt the coconut oil.

3. slice the small onions and fry in the oil.

4. add 4 teaspoons of garlic granules

5. when the onions are soft add the creamed coconut

6. once blended add the 50g of red curry paste

7. grate in 2 teaspoons of ground ginger

8. stir in 30g of smooth peanut butter.

9. grate and juice the lime and add to mixture.

10. add the cooked sweet potatoes.

11. add the butter beans

12. add the baby spinach and leave to wilt down

serve with rice and naan breads – mango chutney etc