Prep 10 mins
Cook 18 mins
This is really quick to put together and tastes great piled on top of jacket potatoes. However I'm sure it'd work equally well with rice.
- 1⁄2 onion
- 1 garlic clove
- 1 teaspoon curry powder
- 210 g butter beans
- 200 g chopped tomatoes
- 100 g spinach
- Peel and slice the onion and garlic and fry them together until soft. Add the curry powder and stir it inches.
- Drain and rinse the butter beans and add them to the pan along with the chopped tomatoes. Simmer for 10 minutes.
- Stir in the spinach and leave to simmer for another 5 minutes.
- Serve hot over your jacket potatoes.
Cheap, easy, and healthy! My favorite things these days. I had this topping over baked white potatoes, which was good, but I'm thinking of trying it with sweet potatoes next. I also think I will try it with white beans, as they are creamier and will make for a nicer contrast with the potato than butter beans.
I doubled the ingredients, added mushrooms and served it over rice and it was delicious! Quick, very low fat and wonderful. Thanks so much.
This was a very tasty, economical, and easy lunch dish for my husband and me. I doubled the recipe so we would have leftovers, and we fought over round 2! I used a can of diced tomatoes and butter beans, which I hadn't had in years. For a home of regular bean-eaters, this was a delicious change of pace. Thanks for sharing!