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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