Herby Green Butterbean Coconut Curry

Create a vibrant herby Butterbean Coconut Curry by simmering creamy butterbeans in a fragrant coconut base infused with fresh herbs, garlic, and ginger. Finish with a bold garnish of garlic chili crunch for a delightful mix of flavour and texture in this quick, plant-based meal!

Serves 4

Prep time: 15 minutes

Cooking time: 15 minutes

Ingredients:

• 1 bunch of cilantro

• 1 bunch of spinach

• 4x cloves of garlic, minced

• ½ inch piece of ginger, minced

• 1 tsp salt

• 6 tbsp coconut cream

• 1 tsp cooking oil. 

• ½ cup water

• 4 tbsp Hakka-ish Garlic Chili Crunch

• 1 can of butterbeans, drained

Method: 

1. Heat a pan over a med-high heat, and add the oil. Add the garlic and ginger, and cook for a minute until softened. 

2. Add the water and salt, and bring to a boil. Add the spinach, and cook for 1-2 minutes until fully soft. 

3. Remove the cilantro from the stem. Chop the stems, and add to the spinach and water, and cook for a further 30 seconds. The stems are just as flavourful as the leaves, so never throw them away. 

4. Add the coconut cream and cilantro leaves to the pot, and blend until very smooth. 

5. Add the drained butterbeans, bring the mix to a simmer, and serve, topping with the Hakka-ish Garlic Chili Crunch. Serve with rice, noodles, or any other starch.