Butterbean and Spinach Curry with Ghee


  • 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)


  • 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.
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