This Week’s Lunch

The secret to these beans is not to rush cooking the onions.  You want them to be perfectly caramelised and slightly crisp. 

Curried Butterbeans with Spinach – Adapted from The LA Times.

1 onion, chopped finely

2 tblspn olive oil

1/2 tspn turmeric

1/2 tspn powdered cumin

1/2 tspn powdered coriander

1/4 tspn chilli powder

1/4 tspn salt

400g tin of butterbeans (drained) 

2 handfuls of spinach, shredded

Handful of coriander, chopped

Juice of 1/2 a lemon

  • Heat the oil over a med-high heat.  Add the onion and cook for 10 mins or so until the onions are dark golden and slightly crispy.
  • Add the spices and salt to the onions and cook for another minutes before adding the beans.  Stir gently but well until the beans are evenly coated in the spices.
  • Stir in the lemon juice, spinach and coriander.  Put a lid on the pan and remove from the heat.  The spinach will partially wilt in the heat.
  • Best served at room temperature.

15 thoughts on “This Week’s Lunch

  1. What I love about your recipes is that they always contain simple, easy-to-find ingredients, but you put them together to make something special!

  2. Lovely idea Wendy – our lunches are always made from good storecupboard stuff, especially canned beans, and the rest of the ingredients we almost always have.

    I’m trying to grow some coriander seedlings at the moment. It always seems like such an indian, summery herb but then again mine always bolts quickly in the summer. I’ve been told it’s much easier to grow in the winter months (though we’re only at the two-leaf stage for the moment!)

    • I love the new Tumblr and it's caertinly inspirational! I'm definitely going to try the Moroccan soup first. My boyfriend wants Turkey Jetters for tea and I'm determined to stop eating like a child haha. Hope the Japanese cooking class went well!

  3. Mmmm!
    Looks delish’. When you say ‘Put a lid on the pan and remove from the heat. The spinach will partially wilt in the heat’, I guess you just place it on the side for while, but for how long?

  4. Michelle – Thank you. That’s a lovely compliment. 🙂

    Sophie – Would love to hear how the coriander worked out.

    James – I thought so. 🙂

    Christina – Me too!

    Pia -:)

    Sophia – Welcome! Glad you like my blog.

    Domestikate – Was humming it all that day too.

    David – Busy but good! Looking forward to some down time over Christmas and New Year. 🙂

    Cookease – 🙂

    Diana – That’s why I avoid food shopping when hungry!

    Kevin – Sorry for the late reply. A couple of minutes should do it. If it doesn’t wilt, turn the heat on for a minute or two again.

  5. Wendy,
    These look sooo good and I will try them soon. I planted butterbeans last summer for the first time. I had wonderful plants and only a few beans. Not sure what went wrong. I cooked one cup of them, it was enough to let me know they are delicious!
    Would you mind if I paint your picture of the wee bird? It is so cute and your compositions is great.

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