Butter bean, egg and spinach curry

As a family, we all enjoy a good curry.  Since I gave up meat and poultry in the summer, I’ve been experimenting with new curry recipes.  We often eat fish curries, but I wanted to try some new vegetarian recipes.  This one is inspired by my husband who first introduced me to the idea of putting an egg in a curry.  With the butter beans, this is a dense, satisfying dish.  The spinach is delicious and a perfect addition, along with the egg and butter beans, to boost iron levels.


I use a tikka curry paste (Patak’s in this case) and a dollop of crème fraiche.  Strictly speaking, if you are looking to boost your iron, leave out the crème fraiche and replace with a dairy-free alternative.  Served with a glass of orange juice or a sprinkle of pomegranates will also give you the essential Vitamin C to help your body absorb the plant-based iron in this recipe.


INGREDIENTS (serves 2)

  • 2 free range eggs
  • Handful of spinach, washed and dried
  • 1 tbsp cold pressed rapeseed oil
  • ½ onion, chopped into large chunks
  • ½ red pepper, sliced
  • ½ tin of chopped tomatoes
  • ½ of butter beans, rinsed thoroughly
  • 4 to 6 mushrooms, thickly sliced
  • 1 tbsp (heaped) tikka curry paste
  • 1 tbsp creme fraiche
  • 50ml water



Boil timg_1602_loreswo eggs in a pan (approx. 10 mins) let cool and peel when ready.  Heat the oil in a pan and saute the onions for 2 mins.  Add the pepper and curry paste, stir in well before adding the chopped tomatoes, water, butter beans and mushrooms.  Bring to a gentle boil and simmer for 10 minutes to let the liquid reduce down and all the ingredients absorb the flavours.  Add the crème fraiche and stir.  Pop the spinach and eggs on top.

I will eat this on its own, or served with brown rice which has a range of B vitamins for a further energy boost.


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