Butterbean and Spinach Curry and Curried Soda Bread

Simple to make yet not short on flavour, this Butterbean and Spinach Curry is perfect for a family veggie meal. Serve with Curried Soda bread. It’s an easy bread – made with our Mulligatawny Cup Soup for a hint of spice – that takes no kneading or proving. If you don’t have any buttermilk you can use ordinary milk and sour it with a tablespoon of lemon juice (leaving it to stand for about 10 minutes before using).


Bread Method

Preheat the oven to 200c/180CFan/ gas 6 and line a baking tray with parchment.

In a large bowl add the flours, bicarbonate of soda salt and sachet of cup soup. Mix well to combine all the dry ingredients.

Make a well in the middle and add ¾ of the butter milk. Use a table knife and mix, gradually incorporating the flour. You should have a sticky dough. If you need to add more buttermilk do so.

Tip the dough onto a lightly floured surface and shape into a round. Place on a baking tray and mark in quarters a cross shape with a large knife (cut quite deep but make sure you don’t cut all the way through).

Bake for 35 minutes until golden brown and the loaf sounds hollow when tapped on the base. Once cooked transfer to a wire rack to cool.

Curry Method

Heat the oil in a sauté pan over a medium heat and add the cumin seeds. Cook quickly until golden brown. Lower the heat and add the onion, garlic, chilli and ginger. Give everything a good stir and cook gently for 12 minutes until the onion has softened and turned golden brown.

Stir in the garam masala and cook for a couple of minutes. Increase the heat, add the butter beans, chopped tomatoes, salt, honey and spinach. Bring to the boil then simmer for 12-15 minutes.



  • For the Soda Bread
  • 200g plain flour
  • 200g plain whole meal flour
  • 1 tsp bicarbonate of soda
  • ½ tsp salt
  • 1 sachet of Ainsley Harriott East Indian Mulligatawny Cup Soup
  • 400ml buttermilk
  • For the Curry
  • 2 tbsp vegetable oil
  • 1 heaped tsp cumin seeds
  • 1 onion, finely chopped
  • 3 cloves garlic, grated
  • 1 green chilli, finely chopped
  • 2cm root ginger, peeled and grated
  • 1 tbsp garam masala
  • 1 x 400g tin butter beans, drained and rinsed
  • 1 x 400g tin chopped tomatoes
  • pinch of salt
  • 1 tsp honey
  • 4 cubes frozen spinach