Servings: 0 · Prep Time: 10 mins · Cooking Time: 20 mins
Total Time: 30 mins
Lunch | Dinner | Quick
This vibrant butterbean and pineapple curry is the perfect lunch or dinner dish. Paleo, low-carb and dairy-free. It's also ready in just 30 minutes!
- Butterbeans (1x400g tin, drained)
- Coconut milk (1x400g tin, drained)
- Pineapple chunks (400g)
- Bok choy (150g)
- Frozen peas (100g)
- Red onion (1, diced)
- Garlic (2 cloves, sliced)
- Ginger (1 tbsp, grated)
- Mild chilli powder (1 tsp)
- Chilli flakes (1 tsp)
- Low salt soy sauce (2 tbsp)
- Fresh parsley (to serve)
- Extra virgin olive oil (1 tbsp)
Begin by preheating a pan with a little oil. On medium heat, add the garlic, onion, ginger and curry powder and stir for 2-3 minutes.
Add the chopped tomatoes, coconut milk and butterbeans and reduce the heat to a gentle simmer for 10-15 minutes.
Add the bok choy and pineapple and stir for another 3 minutes. Add the frozen peas, soy sauce and chilli flakes. Once the pineapple is cooked through, turn the heat off. Serve with fresh parsley and season to taste (if needed).
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