5 Mins Spinach, Mushroom and Butterbean curry

This is so genuinely tasting and easy to make - you will be surprised how good this is in even just 5 mins. Even if this ends up taking you 10 mins to make you will still have a super tasty quick dinner that will be faster to make than ordering a take away!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a wide bottomed non-stick pan on high heat. Chop the mushrooms into bite sized pieces. Peel and finely dice the ginger and garlic, finely dice the ½ red chilli, leaving the seeds in if you prefer it hot or removing the seeds for a milder spiced curry.

Step 2

Drain and rinse the butter beans. Once the pan is hot add the oil along with the mushrooms, diced ginger and cumin seeds and cook for 2 mins.

Step 3

Next add the garlic and chilli and mix through, stirring occasionally. Add in the tamari or soy sauce and thoroughly mix through ensuring to coat each mushroom in the sauce. Add in the butter beans, followed by the chopped tomatoes, coconut milk, curry powder and ground black pepper and cook for a minute bringing the temperature up, while stirring occasionally.

Step 4

Taste and adjust the seasoning to your liking by adding more salt, black pepper or lime juice.To finish add in the baby spinach and allow it to wilt down for 1 minute.

Step 5

Serve with your favourite grain of choice, we used a pre cooked brown rice and served this beautiful curry with some pickled red onions and some coriander shoots. Enjoy!

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