Curried Butter Beans with Sweet Potato
Sweet potatoes are an excellent source of vitamins A and C, fiber, B-6 and potassium. Paired with protein-packed butter beans, this dish is full of muscle-building goodness.
The sweetness of coconut milk and the warmth of curry will have you wrapped in comfort. Quick and easy — perfect for an easy weeknight dinner over steamed jasmine rice.
Method
Start the aromatics
Heat the grapeseed oil in a cast iron skillet over medium. Add the onion and garlic and cook until the onion is translucent.
Add the sweet potato
Add the cubed sweet potato and cook 2–3 minutes. Stir in the curry powder to coat.
Simmer
Add the coconut milk, water, Better Than Bouillon, black pepper and thyme. Cook on medium-low for 7–10 minutes.
Add the beans
Add the butter beans and scallions and cook another 3 minutes.
Serve
Serve over steamed jasmine rice or quinoa. Enjoy!
Tips for success
- Keep the scotch bonnet whole for gentle warmth, or remove it early for milder spice.
- Full-fat coconut milk gives the creamiest, most comforting sauce.
Serving suggestions
- Steamed jasmine rice
- Steamed quinoa
- A sprinkle of fresh scallion