About this recipe
I love the mellow flavours of this wholesome curry – throw everything into the pan and let the heat and flavours marry this incredible meal together for you.
Finishing the kale at the end helps preserve the vitamin C content and also delivers a firm texture to the green which pairs beautifully with the silky vegetables and mellow spices. This will become a staple!
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- 1 tbsp Coconut oil
- 1 Red onion, finely chopped
- 250g Mushrooms, roughly sliced
- 2 Cloves garlic, finely chopped
- 2cm Piece ginger, grated
- 1 tbsp Curry powder
- Pinch of Chilli flakes
- 1 tsp Paprika
- 1 tsp Cumin seeds
- 1 tsp Ground coriander
- 400g Tomatoes, roughly chopped / 1 tin of chopped tomatoes
- 1 tin Coconut milk
- 1 tin Butter beans
- 150g Kale, shredded
- The juice of one lime
- Large handful of fresh coriander - roughly 15g
- Salt and pepper
Heat the oil in a large pan on medium to high heat.
When hot, add the onion, mushrooms, garlic and ginger. Allow to fry for a few minutes before adding the curry powder, chilli flakes, paprika, cumin seeds and coriander.
Toast the spices for a couple of minutes before adding the tomatoes, coconut milk and butter beans. Season with some salt and pepper.
Leave to simmer for around 15-20 minutes until the flavours have developed and the liquid has reduced.
Add in the kale and cook for another few minutes until tender.
Finish by stirring through the lime juice and fresh coriander, along with some more seasoning if needs be.