Dinner

Butter Bean Curry

Name: Butter Bean Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Rice
Ingredients: 2 tbsp (olive) oil; 1 onion (*chopped); 3 garlic cloves (*finely chopped); 1 tsp minced ginger; 1 tsp curry powder; ½ tsp cumin powder; ½ tsp turmeric powder; ½ tsp coriander powder; ½ tsp cinnamon; 1 15 oz can crushed tomatoes; 2 15oz cans butter beans (*drained & rinsed (equals 2 ½ cups, 400g cooked beans); ¾ - 1 cup veggie broth (*see notes); salt to taste; ¾ cup coconut milk (full fat)

Curry

Rice

2 servings

portionen

5 minutes

aktive zeit

20 minutes

gesamtzeit

Kochen beginnen

Zutaten

2 tbsp (olive) oil

1 onion (*chopped)

3 garlic cloves (*finely chopped)

1 tsp minced ginger

1 tsp curry powder

½ tsp cumin powder

½ tsp turmeric powder

½ tsp coriander powder

½ tsp cinnamon

1 15 oz can crushed tomatoes

2 15oz cans butter beans (*drained & rinsed (equals 2 ½ cups, 400g cooked beans)

¾ - 1 cup veggie broth (*see notes)

salt to taste

¾ cup coconut milk (full fat)

Anweisungen

Heat some oil in a pan over medium heat.

Add onion and garlic and minced ginger and saute until onion is translucent.

Add the spices and fry for 30 seconds more.

Add canned tomatoes and let simmer uncovered on medium-low heat until most of the water from the tomatoes has evaporated and they resemble a thick paste (about 5-8 minutes). Stir every so often.

Add the butter beans, veggie broth and a pinch of salt and let simmer for another 10 minutes.

Stir in coconut milk, top with fresh herbs and enjoy alongside some Coconut Basmati Rice or Homemade Naan.

Nährwertangaben

Portionsgröße

1 .

Kalorien

336 kcal

Gesamtfett

33 g

Gesättigtes Fett

18 g

Ungesättigtes Fett

13 g

Transfett

Cholesterin

Natrium

17 mg

Gesamtkohlenhydrate

12 g

Ballaststoffe

2 g

Zucker insgesamt

3 g

Eiweiß

3 g