Sweet Potato Leek Butter Bean Curry
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 tbsp coconut oil (or olive oil)
  • 1 medium onion, thinly sliced
  • 2 leeks, trimmed and thinly sliced
  • 3 garlic cloves, minced
  • 1 thumb sized piece of ginger, minced
  • 2 tsp curry powder
  • 2 tsp turmeric
  • 2 tsp cumin
  • chilli powder to taste (we have been omitting this to make it baby friendly!)
  • 2 medium sweet potatoes, peeled and cut into small chunks
  • 400ml low sodium vegetable stock
  • 1 tin of coconut cream
  • 1 tin of butter beans (400g)
  • 1tbsp honey or agave
  • juice of 1 small lemon (sub for lime if you wish)
  • small handful of fresh coriander to garnish
  • Rice, quinoa, naan, or whatever you fancy to serve alongside (or eat on its own!)
Method
  1. In a large lidded skillet, heat oil over a medium heat. Add onion, and sauté for about 3 minutes until beginning to soften. Add the leeks, garlic and ginger, and cook for a few minutes more until soft and aromatic.
  2. Stir in the curry powder, turmeric, cumin, and chili powder, and give everything a good toss around the pan.
  3. Add the sweet potatoes, stock, coconut cream,butter beans, honey and lemon juice. Stir to combine, and pop the lid on the pan. Bring to a steady simmer, and cook for 15-20 minutes, stirring occasionally, until the sweet potatoes are meltingly soft.
  4. Sprinkle coriander over the top of your curry, and serve with whatever grain you fancy.
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/sweetpotatoleekbutterbeancurry/