In a large skillet, heat 2 tablespoons of coconut oil over medium heat. Once shimmering, add 1 finely chopped shallot, sautéing for about 3–4 minutes until softened.

Stir in 2 minced garlic cloves and 1 teaspoon of freshly grated ginger, cooking until fragrant for around 1–2 minutes.

Add 2 tablespoons of tomato purée to the skillet, followed by a splash of water to loosen the mixture.

Sprinkle in 1 tablespoon of curry powder and gently fold in a drained can of butter beans.

Let everything come together as you stir to coat the beans and allow them to absorb the aromatic mixture for about 2-3 minutes.

Pour in 250ml of coconut milk and a pinch of salt, stirring to combine. Turn the heat to medium-high and let the mixture come to a gentle bubble for about 5 minutes.

Stir in 70g of chopped spinach until wilted, which will only take about 1 minute.

Squeeze the juice of half a lime over the dish and sprinkle in 1 teaspoon of chili flakes.

Taste the Curried Butter Beans and adjust the seasoning before removing from heat.

Serve hot over steamed rice or crusty sourdough bread.