Butter Bean Curry
IndianMainshigh proteinvideoquickcomfort foodbudget friendlyhigh fiber
TOFU+35g protein
Recipe by Nikoleta · @surovadcerka
Twenty minutes, one pan, and the only real instruction is to wait for the fat to separate. When the coconut milk has simmered long enough, you'll see oil come to the surface at the edges — that's the point the sauce is done. Before that it tastes raw and thin.
Thirty grams of ginger is a lot, and deliberately so. It and the curry powder are meant to dominate; the beans and coconut are the body underneath. Taste at the end and push it further with lemon if it feels flat.
The spinach goes in off the heat and isn't cooked at all — just stirred through until it wilts in the residual warmth. Cooked properly it goes grey and loses the point. One large serving with 35 g of protein.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
main
- 1 tbsp oil
- 1 small onion
- 30 g fresh ginger
- 3 cloves garlic
- 1 tbsp curry powder
- 1 pinch chili flakes
- 2 tbsp tomato paste
- 1 can canned butter beans
- 250 g coconut milk
- 1 pinch salt
- 30 g fresh spinach
- 1 tsp lemon juice
How to make it
Nutrition
1090Calories
35 gProtein
98 gCarbs
69 gFat
24 gFiber
per serving
