Creamy Coconut Butter Beans with Brown Rice, Sweet Potato & 'Live' Kefir Raita

Creamy Coconut Butter Beans with Brown Rice, Sweet Potato & 'Live' Kefir Raita

Co-created with Dr Megan Rossi, leading gut health scientist and registered dietitian, this comforting bowl of coconutty beans packs in 50% of your daily fibre intake. You’ll roast vibrant sweet potatoes till golden and delicious, while simmering chunky butterbeans in a warm curry, featuring rich coconut milk, creamy peanut butter and a blend of fragrant spices. Drizzle generously with a homemade ‘live’ raita, made with Bio&Me’s natural & creamy kefir (containing 18 different culture strains) for your gut microbes.

Cook time: 35 mins
Cuisine: Indian
Category: Dairy
Allergens: Peanuts, Milk

Cooking Instructions

Before you start

  • Preheat the oven to 220C / fan 200C / gas 7
  • Line a baking tray with parchment paper
  • Bring a medium saucepan filled with salted water to a boil
  • Boil a half-full kettle
  • Pull out a large saucepan, a small bowl, a sieve & a measuring jug
1

Roast & boil

  • Dice the sweet potato into 2cm chunks. Place onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
  • Meanwhile, add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
2

Make the raita & peanut coconut sauce

  • Finely dice the cucumber. Pick the mint leaves from the stalks and finely chop
  • In the small bowl, combine the cucumber, mint and one-quarter of the kefir. Season with a pinch of salt, then set aside
  • Drain and rinse the beans. In the measuring jug, mix the peanut butter with 2 tbsp hot water (1 tbsp for 1 person), until smooth, then top up with 150ml boiling water (75ml for 1 person) and stir in the creamed coconut until dissolved
3

Simmer the beans

  • Heat the large saucepan with 1 tsp oil on medium heat. Once hot, add the pasanda spice, tomato puree and ginger & garlic paste. Cook for 1 min, until fragrant
  • Stir in the beans and the peanut coconut sauce. Bring to the boil and simmer for 4-5 mins, until the sauce has thickened. Season with salt and pepper
4

Finishing touches

  • Rinse the spinach
  • When ready, stir the roasted sweet potato and spinach into the beans and simmer for 1 min, until wilted
  • Remove from the heat and stir in another quarter of the kefir. Season to taste
5

Plate up

  • Share the butter beans between bowls, with the rice alongside. Spoon over the raita