Monday, March 28, 2011

Spinach and Butter Beans in Coconut Milk

Spinach - 1 Bunch
Butter Beans - 2 cans (15oz)
Onion - 1 chopped
Tomato - 2 chopped
Garlic - 2 cloves
Green Chilies - 5
Low fat Coconut Milk - 1 can
Aniseed / Sombu / Saunf - 2 tsp
Garam Masala Powder - 2 tsp
Red chili Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Salt - to taste
Oil - 2 TBSP

  1. Trim the ends of the spinach and wash it thoroughly.
  2. Wash the butter beans thoroughly.
  3. Boil 1/4 cup of water in a pan and place the spinach and cook for 2 minutes just until they wilt.
  4. Remove from the pan and let it cool. Grind to a smooth paste.
  5. Heat 1 tsp oil in the same pan and add aniseed, chopped onion, green chilies and garlic.
  6. Fry until the onion turns transparent.
  7. Add the chopped tomatoes and fry until soft.
  8. Remove and let it cool.  Grind to a paste.
  9. Heat 2 TBSP of oil in a pan and add the ground onion paste, garam masala and chili powder.  Fry until oil separates.
  10. Now add the ground spinach, butter beans and salt and mix well.  Cook for 5 minutes.
  11. Add the coconut milk, mix thoroughly and cook for another 5-7 minutes in low flame.
  12. Serve hot with rice or roti.


  1. One flavorful curry:-)Love to have it with hot roti's:-)

  2. Drool worthy combo....looks yum....

  3. looks so tempting..lovely green color of gravy

  4. The curry loves awesome. Thanks for visiting and leaving your comments.

  5. Wonderful looking gravy,super delicious..

  6. what a refreshing pairing of foods! looks so healthy and delicious!

  7. I love the green base gravy! Very unusual recipe !

  8. I love butter beans and have never wanted to try with anything else..:)..but with spinach base, it looks yum!

  9. Unique combo...I haven't tried mixing butter beans with spinach they look delicious!

  10. I love butter beans.. You have a nice combination going for you.

  11. Looks delicious. will give it a try.

  12. What a unique curry - can't wait to try.

  13. Wow! Spinach and butter beans in coconut cream is so tempting.

  14. That's a lovely combo with coconut milk giving all the richness :-)


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