This creamy butter bean curry is the ultimate simple and nutritious weeknight recipe. This curry features a variety of whole foods plant based ingredients and is pressure cooker friendly. This recipe is vegan, oil-free, gluten-free, and refined sugar-free!
Begin by making your rice according to package instructions.
Dice the onion, sweet potato, and russet potato and mince the garlic. Add to a sauté pan with the coconut aminos and ¼-1/2 cup of water. Sauté until the potatoes are soft.
Add the lime juice and pepper. Continue mixing and then add the coconut milk, spices and butter beans. Continue cooking until the bell pepper has softened slightly.
Add the spinach and cook until it has wilted.
Pour over rice and top with cilantro and black pepper. Serve with pitas and enjoy!