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.