Curried Butter Beans

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Creamy curried butter beans with spinach, made with blended silken tofu instead of cream and served on sourdough toast. Vegan, one pan, 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dinner, Lunch, Main Course

Cuisine: British

Diet: Vegan

Servings:

Calories: 221kcal

1 tablespoon olive oil
1 red onion finely diced
3 garlic cloves finely sliced
2 tablespoon tomato paste
2 teaspoon curry powder
14 oz butter beans drained (400g drained weight, from about 2 cans or 1 large jar)
10.5 oz silken tofu 300g
Scant ½ cup vegetable stock 100ml
6 oz baby spinach 180g
Salt and black pepper

Heat the olive oil in a large pan over medium heat. Add the red onion and garlic and fry gently for 5 to 6 minutes until softened and aromatic.
Add the tomato paste and curry powder. Stir constantly for 1 to 2 minutes until the paste darkens and the spices smell toasted.
Meanwhile, blend the silken tofu in a jug with a hand blender until completely smooth with no lumps.
Add the drained butter beans, blended tofu and vegetable stock to the pan. Stir thoroughly and season generously with salt and pepper.
Simmer gently until thickened to your liking, about 8 to 10 minutes. Add the spinach in handfuls, letting each wilt before adding the next. Once all the spinach has wilted, taste the curried butter beans and season accordingly.
Serve on toasted sourdough with a squeeze of lime and red pepper flakes. Enjoy my friends!

The tofu must be silken, not firm. It won't blend to a pourable cream otherwise.
Never let it boil hard once the tofu is in, as blended tofu splits like a cream sauce.
To make it without tofu, use 1 cup full-fat coconut milk.
Keeps 4 days in the fridge and thickens considerably as it chills. Loosen with a splash of water when reheating.
Freezes for up to 3 months, though the texture is slightly grainier on thawing.