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Saag-style Butter Beans

Saag-style Butter Beans

By OcadoLife
Published on 06 March 2026
Created by queen of budget cooking Mimi Harrison, these creamy Saag-style Butter Beans tick all the boxes. They’re full of gentle spice, simple to cook in a single pan, a veggie source of protein with 2 of your 5 a day – and, of course, super-kind to your wallet. Mop them up with two-ingredient flatbread.
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Time and servings

35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time

Ingredients

  • 200g Greek yoghurt, plus extra to serve (optional)
  • 200g plain flour
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 4 garlic cloves, crushed or grated
  • 1 tbsp finely chopped or grated ginger
  • 1 tbsp mild curry powder
  • 450g frozen spinach
  • 300ml vegetable stock, hot
  • 1 (700g) jar large butter beans, drained
  • 1 handful coriander, roughly torn
  • 4 pinches chilli flakes, to serve (optional)

Method

  • Step 1

    For the flatbreads, put the yoghurt, flour and a good pinch of salt into a large bowl. Mix, then knead for 1-2 mins until you have a smooth dough. Set aside to rest for 15-20 mins.

  • Step 2

    Meanwhile, heat the oil in a pan over medium-low heat. Add the onion, garlic, ginger and some seasoning; cook for 5 mins or until softened. Stir in the curry powder and cook for 2 mins more.

  • Step 3

    Stir in the spinach and 200ml stock, then simmer gently for 10 mins, stirring occasionally, until thawed.

  • Step 4

    Stir in the beans, then simmer gently for 5-10 mins, adding a splash more stock if needed. Season to taste and keep warm.

  • Step 5

    Divide the flatbread dough into 4, then stretch each piece with a rolling pin or by hand to around 5mm thick. Place a dry pan over high heat. Once hot, cook the flatbreads for 1-2 mins on each side until puffed and golden.

  • Step 6

    Just before serving, stir half the coriander through the saag, then plate up with a flatbread. Top with a dollop of yoghurt and a pinch of chilli flakes, if you like, and the remaining coriander. Leftover saag will keep chilled in an airtight container for up to 3 days or frozen for up to 3 months. Reheat flatbreads in a dry pan.