/gheeː peaː teaː/
Servings: 4 | 30 minutes | 450 kcal
Curry is a dish originating from the Indian subcontinent and is usually made with a combination of spices and herbs. Curry is usually served with rice, bread, or legumes, and the ingredients and flavors vary greatly depending on the region. This vegan version of the classic dish adds white beans and spinach for a hearty and flavorful meal.
Curry is enjoyed all over the world, but is especially popular in Britain, where it is often served with fish and chips as a traditional meal.
Ingredients
- 2 cups cooked white beans
- 1 tbsp vegan butter
- 1 tbsp olive oil
- 2 shallots, finely chopped
- 1 tbsp minced garlic
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp cayenne pepper
- 1 tsp sea salt
- 1 cup vegetable broth
- 1 cup coconut milk
- 1 cup spinach, roughly chopped
- 1 cup chopped tomatoes
- 1 tbsp lemon juice
Instructions
- Heat the vegan butter and olive oil in a large skillet over medium heat. Add the shallots and garlic and sauté until softened, about 2 minutes.
- Add the ground turmeric, cumin, coriander, ginger, cayenne pepper, and salt. Stir and cook for another minute.
- Add the vegetable broth and coconut milk and stir to combine. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Stir in the white beans, spinach, and tomatoes. Simmer for another 5 minutes.
- Stir in the lemon juice and season with additional salt and pepper if desired.
- Serve over cooked grains or with naan bread.