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.
- 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!