Vegan Butter Bean & Lentil Curry with a Crunchy Topping

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 4



1 tbsp sunflower oil

1 medium onion, finely chopped

1 medium green pepper, sliced

2 large garlic cloves, finely chopped

½ tbsp fresh ginger, grated

1 tsp ground cumin

½ tsp chilli powder

½ tsp ground coriander

¼ tsp red chilli flakes

1 x 400g can chopped tomatoes

1 x 400g can butter beans, drained and rinsed

1 pack of Good4U Lentil Sprout Mix

1 x 400ml can light coconut milk

50g baby spinach

Salt and pepper, to taste

Good4U Garlic and Chilli Salad Topper



  1. Heat the oil in a large, deep pan and sauté the onion for 3-4 minutes over a medium heat. Add the green pepper and continue to cook for 2-3 minutes until it softens a bit.
  2. Stir in the garlic and ginger and cook for another minute until fragrant. Add the ground cumin, chilli powder, ground coriander and red chilli flakes and stir to combine.
  3. Continue to cook for 1 minute, then stir in the chopped tomatoes, butter beans, lentil sprout mix and coconut milk. Bring to a simmer, then lower the heat and simmer for 15 minutes, covered.
  4. Add the baby spinach and simmer for 1-2 minutes until it wilts. Season to taste and serve over rice. Top with a sprinkle of our garlic and herb salad topper for extra flavour, spice and a crunch!