Curried Butter Beans

 Ingredients:

• 1 tbsp coconut oil
• 2 shallots, finely chopped
• 3 cloves garlic, finely chopped
• Thumb-sized piece fresh ginger, finely chopped
• 400 g tinned butter beans
• 70 g spinach, chopped
• 250 ml coconut milk
• 2 tbsp tomato puree
• 1 tbsp curry powder
• 1/2 lime, juiced
• 1 tsp chili flakes
• Salt, to taste

Instructions:

1. Heat the coconut oil in a large pan over medium heat. Add the finely chopped shallots and cook for about 5 minutes until softened.

2. Add the garlic and ginger to the pan and cook for an additional 1-2 minutes until fragrant.

3. Stir in the tomato puree, adding a splash of water if needed to loosen it. Mix in the curry powder and cook for another minute.

4. Add the butter beans along with the liquid from the tin. Toss everything together until the beans are well-coated with the spices.

5. Pour in the coconut milk, stirring to combine. Season with salt and let the mixture simmer for a few minutes until the beans are heated through.

6. Add the chopped spinach and cook until wilted. Stir in the lime juice and chili flakes. Adjust seasoning as needed.

7. Serve hot, topped with extra chili flakes if desired.

Enjoy your flavorful, creamy dish!