This is my own recipe that my family make when you  need something warming and protein enriched.  I tend to not weigh the red split lentils.

Creamy Coconut, Turmeric & Ginger Butter Bean Casserole

A simple, nourishing and budget-friendly plant-based meal

If you're looking for an easy, comforting meal that doesn't cost a fortune to make, this butter bean casserole is well worth trying. It's made with creamy coconut milk, butter beans, red split lentils, grated courgette, turmeric and fresh ginger.

I love recipes coming up with my own recipes  because they're simple, adaptable and use everyday ingredients to create something warming and satisfying. The coconut milk gives the casserole a lovely creamy texture, while the turmeric and ginger add a gentle warmth and flavour.

It's ideal for lunch or a light evening meal, and you can easily adapt it depending on what you have in your fridge or cupboard. Add some frozen peas, sweet potato or garlic if you have them available and some lime. If you are adding sweet potato it will take longer to cook so please keep stirring and do not leave otherwise might stick to pan.

Ingredients

• 1 x 400g tin of Tesco butter beans in water — approximately 45p  I use Tesco butter beans you can also get a glass jar of butter beans at Marks and Spencers 430g is just 55p and I re use the far to store or pickle things in. So Great value.
• Red split lentils — around 1 to 1½ cups, rinsed (a 500g bag from Lidl costs approximately 99p)
• 1 tin of organic coconut milk — I used Amour Coco Organic Low Fat Coconut Milk, which costs around £2.40–£2.99 per tin
• 1 courgette, grated (2 courgettes cost approximately 89p)
• 2 teaspoons of ground turmeric, or to taste
• Fresh ginger, peeled and grated or finely chopped, to taste
• Pink Himalayan salt, to taste
• A little boiled water or plant-based milk, if needed but I normally do not have to add this. 

Optional extras

• Frozen peas
• Frozen or fresh cauliflower — I find adding cauliflower makes this casserole really tasty. Cook until tender before serving.
• Sweet potato, peeled and diced
• Fresh garlic
• A squeeze of fresh lime juice
• Other spices of your choice
• Fresh spinach added 2 minutes before serving so it cooks without over cooking .
• I have even added some raw cocoa powder before for extra minerals and antioxidants.

If making for your family you can add two cans of butter beans and add more of the coconut milk and vegetables. 

Method

1. Prepare the butter beans

Open the tin of butter beans, drain and rinse them in a sieve, then add them to a saucepan.

2. Rinse the lentils

Measure the red split lentils into a sieve and rinse them thoroughly under cold water. Add them to the saucepan with the butter beans. I normally I would say  1 cup to one and half cups when I make it next i will weigh them)

If you're making this recipe for the first time, I recommend starting with around one cup of lentils. You can always adjust the quantity next time to suit your taste and preferred consistency.

3. Add the coconut milk

Pour the tin of coconut milk into the saucepan, combining it with the butter beans and lentils.

4. Grate the courgette

Wash and grate the courgette, then add it to the pan. Grating it allows it to blend into the casserole as everything cooks.

5. Add the turmeric and ginger

Stir in around two teaspoons of ground turmeric I love turmeric so add a small amount taste once it has cooked and if you want to add more turmeric do. I like to use a generous amount, but it's best to start with less if you're unsure and adjust the seasoning as you go.

Peel the fresh ginger and grate or finely chop it before adding it to the pan.

6. Cook the casserole

Place the saucepan over a moderate heat. On my hob, I would start at around setting 4.

Stir every few minutes to help everything cook evenly and prevent the mixture from sticking to the bottom of the pan.

Red split lentils cook quickly and usually take around 10 minutes, with no soaking required. After approximately seven minutes, I tend to lower the heat slightly and continue cooking until the lentils are tender.

Keep an eye on the consistency as the casserole cooks. If it becomes too thick, add a little boiled water from the kettle or some plant-based milk and stir well.

7. Season to taste

I usually add my pink Himalayan salt towards the end of cooking, although you can also season each serving in the bowl.

Taste the casserole and adjust the turmeric, ginger and salt as needed.

8. Add any extras

If you have frozen peas, diced sweet potato or garlic , spinach, fresh herbs, peppers, kale or any other  available vegetable , feel free to add them. You can also experiment with other spices or finish the dish with a squeeze of fresh lime juice. You could also add some cooked protein pasta to it.

I didn't have any lime to hand when making this version, so I kept the flavours simple, allowing the coconut, turmeric and ginger to shine through.

Make sure any optional vegetables are cooked until tender before serving. Sweet potato, in particular, may need extra cooking time.

How to serve your butter bean casserole

This casserole is lovely served on its own as a simple lunch, but there are plenty of other ways to enjoy it.

• Serve with a slice of crusty bread for dipping.
• Spoon over a baked jacket potato for a more substantial meal.
• Add a handful of fresh coriander or a squeeze of lime if you have some available.
• Serve with extra vegetables for an easy, warming dinner.
• You it as a filling for a baked pepper. 

A few tips

• Start with less lentils: Around one cup is a good starting point. Adding more will make the casserole thicker.
• Keep stirring: Lentils can settle at the bottom of the pan, so stir regularly to prevent sticking.
• Adjust the consistency: Add a little boiled water or plant-based milk if the casserole becomes too thick.
• Make it your own: This is a flexible recipe, so use the vegetables and spices you already have at home.

A simple, affordable meal

One of the things I enjoy most about cooking this way is being able to make a comforting meal from relatively simple ingredients. Butter beans and red split lentils provide plant-based protein and fibre, while the courgette adds vegetables to the dish.

The coconut milk brings everything together into a creamy casserole, with turmeric and ginger adding warmth and flavour.

It's a lovely reminder that you don't need complicated ingredients or an elaborate recipe to make something delicious. With a few cupboard staples and a little fresh produce, you can create a satisfying lunch or an easy evening meal.

Enjoy experimenting with this recipe and adapting it to whatever you have available in your kitchen!