Curried Butter Bean & Spinach Skillet with Toasted Coconut and Chili Oil
This hearty, vegetarian one-pot meal features creamy butter beans simmered with aromatic curry spices, tender spinach, and coconut milk, all finished with crunchy toasted coconut and a drizzle of homemade chili oil. Perfect for slow-cooker convenience, it’s a cozy, flavor-packed dish ideal for weeknights or meal prep.
- 3 cups canned butter beans, drained and rinsed
- 4 cups baby spinach
- 1 medium onion, finely chopped
- 3 whole garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp mild curry powder
- 1 can coconut milk (full-fat)
- 1 cup vegetable broth
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup unsweetened shredded coconut
- 2 tbsp olive oil
- 1 tsp crushed red pepper flakes
- 1 whole lime, cut into wedges
- 0.25 cup fresh cilantro, chopped (optional)
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Instructions
Add olive oil, onion, garlic, and ginger to the slow-cooker. Stir in curry powder and cook on HIGH for 10 minutes to bloom spices.
⏱️ 10 minutesAdd butter beans, coconut milk, vegetable broth, salt, and black pepper. Stir to combine. Cover and cook on LOW for 3.5 hours.
⏱️ 210 minutesThirty minutes before serving, stir in spinach and continue to cook uncovered until wilted.
⏱️ 30 minutesMeanwhile, toast shredded coconut in a dry skillet over medium heat for 3-4 minutes until golden; set aside.
⏱️ 4 minutes 🌡️ MediumHeat remaining olive oil in the same skillet; add red pepper flakes and cook on low for 1-2 minutes to infuse oil. Remove from heat.
⏱️ 2 minutes 🌡️ LowServe curry in bowls, topped with toasted coconut, a drizzle of chili oil, fresh cilantro, and a squeeze of lime.
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Nutrition Information
Per serving. Values are approximate and may vary.
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