A deliciously diverse, winter warming dish. Combining the creamy textures of butter beans and sweet potato, both packed full of fibre, this recipe will ensure both your, and your microbes, needs are satisfied. We’ve also added kefir yoghurt to make it even more gut-loving.
Ingredients
For the curry
- 2 tbsp extra virgin olive oil
- 2 onions, finely diced
- 1 garlic clove, crushed
- 10g ginger, peeled & grated
- 1 medium-sized sweet potato, cubed
- 400g tinned butter beans, drained & rinsed
- 400ml milk of choice
- 100g spinach
- 150g freekeh or wholegrain of choice
For the curry paste
- 2 shallots
- 1 tbsp smooth peanut butter
- 1 garlic clove, finely chopped
- ½ thumb-sized piece of ginger, peeled & grated
- 1/2 tbsp turmeric
- 1 tbsp garam masala (or curry powder)
- 1 big handful of fresh coriander
- zest of 1 lemon
for the raita
- 100g natural kefir yoghurt, or yoghurt of choice (we used Bio&Me Original Live Kefir Yoghurt)
- 10g ginger, finely grated
- a sprinkle of chopped fresh mint leaves
- juice from 1/2 a lime
- ¼ tsp garam masala
- ¼ cucumber, grated
Method
- Preheat the oven to 200C / 350F fan and line a baking tray with baking parchment. Toss the sweet potato with 1 tbsp extra virgin olive oil and spread out on the tray. Cook for 30-35 minutes until lightly caramelised and soft on the inside. Remove from the oven and leave to one side.
- Add 1 tbsp extra virgin olive oil to a saucepan and warm over low-medium heat. Fry the onions, garlic and ginger for 8-10 minutes, or until very soft.
- Once soft, whiz all the curry paste ingredients in a blender and then add the curry paste and butterbeans to the frying pan. Cook for a few minutes before adding the milk and spinach, mix well and leave to simmer for 10-15 minutes.
- Stir through the sweet potatoes for a few minutes before serving on a bed of freekeh or your wholegrain of choice.
- To make the raita, mix all the ingredients and serve with an extra sprinkle of garam masala on top.
Check out the full Bio&Me Range.
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