Coconut Curry Creamy White Bean Skillet

A coconut curry take on creamy white bean skillet, with measured ingredients and an easy-to-follow method.

Ingredients

• 2 x 400 g tins cannellini beans, drained and rinsed
• 1 onion, finely chopped
• 1 tbsp olive oil
• 200 ml vegetable stock
• 100 g spinach
• 1/4 tsp pepper
• 100 ml coconut milk
• 2 tsp mild curry powder
• 1 tsp grated ginger

Method

1. Heat oil in a wide pan. Cook onion over medium heat for 6 minutes until soft.
2. Mix the coconut milk, curry powder and ginger.
3. Add seasoning mixture, beans and stock. Simmer gently for 8 minutes.
4. Mash one-quarter of the beans against the pan and stir into the sauce.
5. Add spinach and cook 1-2 minutes until wilted. Add pepper and reserved herbs or seeds.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.