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Shared 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.
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Directions

  1. 1.Sauté the base: Melt butter in a pan, soften onion with a bay leaf, then add garlic & ginger.
  2. 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. 3. Add the beans: Drain most of the liquid from the butter beans, stir them in & simmer for 1 min.
  4. 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.
  5. Serve & enjoy: Spoon over rice, top with coriander, crispy onions, chilli & a squeeze of lime.

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