top of page

Recipe- Veggie curry

Having posted this dish on Instagram and put a poll to the test, I'm sharing this quick, easy curry recipe with you by popular demand.

It is my go-to when I want something hearty, cosy and full of flavour and the best part is that it doesn't require much prep or cooking time. Ideal for a Sunday :)

Welcome to my spinach, carrot and butterbean curry which tastes as delicious when you eat it as leftovers 3 days after cooking ;).

You'll need:

  • x1 large piece peeled and finely chopped ginger

  • x5 peeled and chopped carrots

  • x1 big bag of washed, organic spinach leaves

  • x1 tin drained butter beans

  • x2 cups brown rice

  • x2 tins coconut milk

  • x4 spoons curry paste (the one I use )


  • Boil your rice till it is just off being ready (aldente), drain and set aside while it cools.

  • In a large saucepan add curry paste on medium heat. Once it becomes a 'liquidy' texture, add ginger and sauté for a minute or so.

  • Add your coconut milk and stir till both are fully combined. Your milk should be an orangey brown colour and smell really fragrant. There should be no lumps of sauce by this point.

  • Bring the temperature up and cook for 5 minutes before adding chopped carrots and butter beans.

  • Bring to a boil and then reduce to a simmer for 15 mins or till your carrots are of a texture you like.

  • Pour in bag of spinach and mix into the sauce till wilted.

  • Add your rice to the mixture and continue to stir till everything is incorporated together. Cook everything together for about 5 mins so that there is an even temperature across all ingredients and the rice finishes cooking.

Serve immediately and enjoy!

(I like to eat mine from a bowl with a soup spoon as the curry should be fairly sloppy)

37 views0 comments

Recent Posts

See All


bottom of page