Ingredients:
- 2 cups cooked butterbeans (canned is fine, just rinse and drain)
- 3 cups fresh spinach leaves, washed and roughly chopped
- 2 tbsp ghee butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, finely grated
- 1 large tomato, chopped
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp red chili powder (adjust based on your preference)
- 1/2 tsp garam masala
- Salt, to taste
- Fresh coriander (cilantro) leaves for garnish (optional)
- 1/2 lemon or lime, for a squeeze of juice (optional)
Instructions:
- In a large skillet or pan, heat the ghee over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds.
- Add the finely chopped onion to the pan and sauté until they're translucent and golden.
- Stir in the minced garlic and grated ginger, and sauté for another 1-2 minutes until aromatic.
- Add the chopped tomato to the pan, and stir. Let it cook for about 5 minutes or until the tomatoes are soft and well-cooked.
- Add the ground turmeric, ground coriander, and red chili powder to the pan. Mix well and let it cook for another 2 minutes.
- Now, add the butterbeans to the pan and mix them well so they're coated with the spices.
- Add the chopped spinach and stir until it's wilted and mixed well with the butterbeans.
- Season with salt, and let the mixture simmer for about 5-7 minutes, allowing the flavors to meld together. If the mixture seems too dry, you can add a splash of water.
- Finish by stirring in the garam masala. Turn off the heat.
- Garnish with fresh coriander leaves and give a squeeze of lemon or lime juice if you like a little tang.
- Serve hot with flatbread, rice, or as a side dish.
- Enjoy your butterbean and spinach curry with the richness of ghee!
- Portion should be 1 up to 1.5 cups eaten alone as a meal or 1/4 up to 1/2 cup with any lean protein.