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Sweet Potato & Butter Bean Curry with ‘Live’ Raita

A deliciously diverse curry made with sweet potatoes and butter beans with 'live' raita...

Dinner, Lunch

Overall rating | 2 Ratings

sweet potato and butter bean curry
8
plant points
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Ingredients

Serves 2

For the curry

2 tbsp extra virgin olive oil 2 onions, finely diced 1 garlic clove, crushed 10g ginger, peeled and grated 1 medium-sized sweet potato, chopped into cubes 400g tinned butter beans, drained and rinsed 400ml almond milk 100g spinach 150g freekeh or wholegrain of choice

For the curry paste

2 x shallots 1 tbsp smooth peanut butter 1 garlic clove, finely chopped ½ thumb-sized piece of ginger, peeled and grated 1/2 tbsp turmeric 1 tbsp garam masala (or curry powder) 1x big handful of fresh coriander Zest of 1 lemon

For the raita

100g live yoghurt, or yoghurt of choice or yoghurt of choice 10g ginger, finely grated A sprinkle of chopped fresh mint leaves Juice from half a lime ¼ tsp garam masala ¼ cucumber, grated

Method

Step 1

Preheat the oven to 200C / 350F fan and line a baking tray with baking parchment. Toss the sweet potato with 1 tbsp extra virgin olive oil and spread out on the tray. Cook for 30-35 minutes until lightly caramelised and soft on the inside. Remove from the oven and leave to one side.

Step 2

Add 1 tbsp extra virgin olive oil to a saucepan and warm over low-medium heat. Fry the onions, garlic and ginger for 8-10 minutes, or until very soft.

Step 3

Once soft, whiz all the curry paste ingredients in a blender and then add the curry paste and butterbeans to the frying pan. Cook for a few minutes before adding the almond milk and spinach, mix well and leave to simmer for 10-15 minutes.

Step 4

Stir through the sweet potatoes for a few minutes before serving on a bed of freekeh or your wholegrain of choice.

Step 5

To make the raita, mix all the ingredients and serve with an extra sprinkle of garam masala on top.

Overall rating

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4 comments

team@theguthealthdoctor.com

April 4, 2021 @ 5:17 pm

yep, or a food processor :)

Sarah

April 4, 2021 @ 5:46 pm

There are no instructions regarding making the curry paste. Do you just whizz the ingredients in a blender?

team@theguthealthdoctor.com

March 3, 2021 @ 2:24 pm

That's the aim - easy, delicious diversity ;)

Jenna

March 3, 2021 @ 11:36 pm

This meal is so delicious! The flavors have wonderful depth despite being not very labor intensive with a little prep before hand. Definitely making this again.