Easy Butter Bean & Spinach Curry | Myriad Recipes (2024)

This is my super simple butter bean and spinach curry that only uses a handful of spices and a few other ingredients. It takes less than 30 minutes to make and is a perfect weeknight dinner!

This spinach and butterbean curry is super fragrant and the perfect dinner for when you fancy something quick and easy. It's flavourful and super creamy, using tinned tomatoes and Greek yoghurt as the gravy. It's absolutely delicious served alone, with basmati rice, a paratha, or naan bread.

If you'd like to check out some more easy curry recipes, why not have a look at my 30-minute Butter Salmon, Chakalaka-Inspired Baked Bean Curry, soft and spicy Mango Curry, or my super tasty .

Why you'll love this recipe

• It's quick to make - this curry recipe takes less than 30 minutes to make. If you're really in a rush, you could do it in 20 minutes!
• BEANS - I don't know about you but I LOVE beans. Having beans in a curry is just the best thing. They're creamy, soft, and so good for you! If you're looking to use a different bean other than butter beans, then check out my blog on the best substitutes for borlotti beans, it'll give you some ideas!
• 4 spice ingredients - this bean curry recipe only requires 4 types of spices: cumin powder, turmeric powder, chilli powder, and garam masala.

Ingredients

• Red onion - I used red onions for this curry recipe, but feel free to use white if you'd prefer.
• Garlic - finely chop your fresh cloves of garlic or mince them.
• Ginger - fresh whole ginger is my preferred ingredient rather than powdered ginger. Finely chop your ginger to release the aromas, it adds such a wonderful flavour to the dish!
• Cumin powder - I'd highly recommend using cumin powder or ground cumin. If you don’t have any ground cumin, you can use cumin seeds. Make sure to double the amount and add them in with the onion, ginger, and garlic.
• Turmeric powder - this adds a wonderful colour and mild flavour to the butterbean curry.
• Chilli powder - we love a bit of spice! If you'd rather use fresh chillies, go for it! But I like to use chili powder as it can have a deeper and more rich flavour. And it adds to the colour of the dish.
• Garam masala - a gorgeous blend of multiple spices. It's a lovely mix to add into curries.
• Tinned tomatoes - for this butter bean and spinach curry recipe I always like to use fresh or tinned chopped tomatoes.
• Greek yoghurt - adding in full-fat Greek yoghurt provides a real creaminess to the dish. If you'd like to make it vegan, feel free to add in coconut milk instead.
• Cornstarch - you'll be adding this to your yoghurt so that the yoghurt doesn't curdle when you add it to the gravy!
• Butter beans - I like to use the best butter beans possible, so I've used Bold Bean Co queen butter beans. If you don't have access to glass jar beans, then I'd suggest buying the best quality dry butter beans and preparing them in advance for this recipe. Feel free to use tinned butter beans too, they'll just have a bit more of a thicker coat.
• Spinach - not only does fresh spinach add flavour and colour to this dish, but it's also rich in many nutrients, includingVitamin C, iron, and potassium.
• Red chillies - if you'd like to add a bit of heat into your bean curry, then add some chillies on top. Feel free to leave these out if you'd rather have a milder dish.
• Coriander/Cilantro - the marmite of herbs. If it tastes like soap...don't add it in. If it's one of the greatest things on earth, add in a whole bunch.

How to make butter bean and spinach curry: step-by-step

This delicious creamy curry is quick and only requires a few ingredients to make, which makes it perfect for a weeknight dinner or for easy and tasty meal prep.

Step 1: Fry your red onion, garlic, and ginger.

• Begin by slicing your red onion, garlic, and ginger.
• Place a frying pan on medium heat and add in a large drizzle of vegetable oil.
• Add in your red onion, garlic, and ginger. Fry for 5 minutes stirring frequently until golden and caramelised.

Step 2: Add in your spices and tomatoes.

• Next up, add in your cumin powder, turmeric powder, chilli powder, and garam masala.
• Fry for a further 2 minutes. Then add in your tomatoes and stir fry for another 5 minutes on low heat.

Step 3: Greek yoghurt, beans, and spinach.

• Reduce the heat right down. In a bowl, add in your greek yoghurt with a teaspoon of cornstarch and 1 tablespoon of your curry sauce from the pan this will help stabilise the yoghurt and thus reduce the risk of your yoghurt curdling. Once you've combined them in the bowl, add it all back into your curry and stir gently.
• Next up, pour in your butter beans and spinach.
• Place your lid on the frying pan and let the spinach wilt.
• Give your curry a stir and let it simmer away until you're ready to eat, stirring from time to time.

Step 4: Serve up and enjoy!

• When you're ready to serve, sprinkle with red chillies, coriander, and a spoonful of Greek yoghurt.
• Serve with rice, paratha, naan bread, or just on it's own.

Variations & Substitutions

• Make this a Vegan Curry - to make this dish plant-based, simply sub out the Greek yoghurt with coconut milk. The flavour will be a bit different, but it'll still be just as creamy and delicious.
• I don't have many spices - that's fine! If you don't have ground cumin, turmeric, chilli powder, or garam masala, simply find a general Indian-style curry powder in your local supermarket and use that instead.
• I'd like more veggies! - the more vegetables the better, so some of my personal favourite additions for this recipe would be aubergine (chopped into cubes and add in at the start with the onions etc), broccoli (finely chopped and added with the onions), red pepper (sliced into rough chunks and added in with the onion at the start too).
• I don't have butterbeans - well, feel free to add in some different types of beans or pulses. I'd go for chickpeas, lentils, or cannellini beans.

FAQ about this recipe

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