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Easy Butter Bean & Spinach Curry

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A creamy, comforting butter bean and spinach curry packed with warm spices, juicy tomatoes, and a touch of yoghurt. This quick one-pan vegetarian meal is perfect for busy weeknights and ready in just 25 minutes.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Indian-Inspired
  • Diet: Vegetarian

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small red onion, finely sliced
  • 2 garlic cloves, minced
  • 1-inch piece fresh ginger, finely chopped or grated
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • ½ teaspoon chilli powder (adjust to taste)
  • 1 teaspoon garam masala
  • 200 grams chopped tomatoes (fresh or tinned)
  • 2 tablespoons Greek yoghurt
  • 1 teaspoon cornstarch (cornflour)
  • 400 grams canned butter beans, drained and rinsed
  • 2 large handfuls fresh spinach
  • Salt and pepper, to taste
  • 1 red chilli, thinly sliced (optional garnish)
  • Fresh coriander (cilantro), chopped (optional garnish)

Instructions

  1. Heat vegetable oil in a large frying pan over medium heat. Add sliced red onion and sauté for 5 minutes until soft and golden.
  2. Stir in garlic and ginger. Cook for 1 minute until fragrant.
  3. Add cumin, turmeric, chilli powder, and garam masala. Stir well and toast spices for 1–2 minutes.
  4. Pour in chopped tomatoes and simmer for 5 minutes to reduce slightly.
  5. Mix Greek yoghurt with cornstarch and a spoonful of curry sauce in a small bowl. Stir to combine, then slowly add back into the pan, stirring continuously.
  6. Add butter beans and spinach. Cover and cook for 5 minutes, stirring occasionally, until spinach wilts and everything is heated through.
  7. Season with salt and pepper to taste. Serve hot, garnished with sliced red chilli and chopped coriander if desired.

Notes

  • Use plant-based yoghurt for a vegan version.
  • Add veggies like bell peppers, peas, or mushrooms for variety.
  • Swap butter beans with chickpeas, lentils, or cannellini beans.
  • Adjust chilli powder for desired spice level.
  • For a tomato-free version, reduce tomatoes and add more yoghurt or coconut milk.

Nutrition

Find it online: https://savorymomskitchen.com/easy-butter-bean-spinach-curry/