Thai Red Butterbean Curry

Name: Thai Red Butterbean Curry
Cuisine: Asian, Thai
Ingredients: 1 handful of cauliflower florets; 1 drained tin of butter beans; 1 large handful of spinach; 1 tin of coconut milk; 1 tbsp of red Thai curry paste

3 steps

Thai Red Butterbean Curry . . . INGREDIENTS: 1 handful of cauliflower florets 1 drained tin of butter beans 1 large handful of spinach 1 tin of coconut milk 1 tbsp of red Thai curry paste . METHOD: Add the cauliflower, butter beans, curry paste and coconut milk to a large lidded saucepan and simmer on a low heat for 15 minutes (or until the cauliflower is soft but not mushy). Then turn off the heat, add the spinach and pop the lid on for 5 minutes to allow the spinach to wilt. Give it a good mix, season if you wish and that’s it! . Serve! . . . . .

Updated at: Wed, 07 Feb 2024 21:02:18 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories959.4 kcal (48%)

Total Fat78.8 g (113%)

Carbs47.4 g (18%)

Sugars3.8 g (4%)

Protein23.8 g (48%)

Sodium654.6 mg (33%)

Fiber12.3 g (44%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 handfulcauliflower florets

1 Tbspred Thai curry paste

Instructions

Step 1

Add the cauliflower, butter beans, curry paste and coconut milk to a large lidded saucepan and simmer on a low heat for 15 minutes (or until the cauliflower is soft but not mushy).

Step 2

Then turn off the heat, add the spinach and pop the lid on for 5 minutes to allow the spinach to wilt.

Step 3

Serve!

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