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Recipe By: Brad Johnson
Butter Bean Curry
Ingredients
- 4 tbsp dairy-free butter,
- 1 onion,
- 1 bay leaf,
- 2 garlic cloves,
- 2-inch fresh ginger,
- 2 tsp garam masala,
- 2 tsp ground coriander,
- 2 tsp ground cumin,
- 2 tsp ground turmeric,
- 1 tbsp tomato paste,
- 400g tin crushed tomatoes,
- 2 x 400g tins butter beans,
- 200ml coconut or oat cream,
- salt, pepper & sugar to taste.
Directions
- 1.Sauté the base: Melt butter in a pan, soften onion with a bay leaf, then add garlic & ginger.
- 2. Toast the spices: Stir in garam masala, coriander, cumin & turmeric for 30 secs. Add tomato purée & polpa tomatoes, simmer for 3-4 mins.
- 3. Add the beans: Drain most of the liquid from the butter beans, stir them in & simmer for 1 min.
- Finish with cream: Stir in coconut/oat cream & let it thicken for 3-4 mins. Remove bay leaf, season with salt, pepper & a pinch of sugar.
- Serve & enjoy: Spoon over rice, top with coriander, crispy onions, chilli & a squeeze of lime.
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