Braised Butter Beans
with Coconut Curry & Makrut Lime
You'll never believe this ultra-creamy, rich meal is so healthy, chock-full of protein and fiber while low in calories and sodium.
INGREDIENTS
- 3 garlic cloves, peeled and minced
- 1 oz ginger, peeled and minced
- 1 tsp ground turmeric
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 Roma tomato, diced
- 4 dried makrut lime leaf, finely crumbled
- 5.5 oz coconut milk
- 4 oz green beans, trimmed and halved
- 2 oz teen spinach
- 13.4 oz butter beans, drained and rinsed
- 1 lime, half juiced, half cut into wedges
- 8.8 oz precooked brown rice
- 0.25 oz cilantro, leaves and tender stems chopped
- 1 tbsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Heat 1 tbsp olive oil in medium saucepan pan over medium-high heat. Add garlic, ginger, turmeric, cumin, coriander, and a pinch of salt and pepper. Cook until fragrant, 1 to 3 minutes. (4-serving meal: use 2 tbsp olive oil)
Add tomato, lime leaf, coconut milk, and 1/2 cup water and bring to a simmer. Stir in green beans, spinach, and butter beans, reduce heat to medium-low, and cook until vegetables are bright green and tender, 4 to 5 minutes. Stir in lime juice and season to taste with salt and pepper. (4-serving meal: use 1 cup water)
Make small tear at top of brown rice bag and microwave for 1 minute. (TIP: If you don’t have a microwave, combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
Divide rice between bowls and top with braised butter beans with coconut. Serve with lime wedges. Tuck in!
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