Vegan Curry Butter Beans

• portions: Makes 4 servings
• temps total: 12 minutes

Ingrédients

1 tablespoon olive oil

1 small yellow onion diced

2 tablespoons curry powder

2 teaspoon garam masala

3 cloves garlic, minced

2 teaspoons fresh ginger grated

2 (14-oz) cans of butter beans (400 g) drained

1 (14-oz) can diced tomatoes

1 (14-oz) can coconut milk

To serve: plain vegan yogurt, cilantro, black sesame seeds, red chili pepper, rice, naan bread

Instructions

Heat the olive oil in a large non-stick skillet over medium-high heat. Add the onion and saute until golden, about 2-3 minutes.

Stir in the curry powder, garam masala, garlic, and ginger. Stir fry for 1 minute.

Add the butter beans, diced tomatoes, and coconut milk. Bring to a simmer and cook for 8-10 minutes.

If desired, garnish the curry with a few tablespoons of plain vegan yogurt, pickled red onions, and sprinkle with cilantro, black sesame seeds, and sliced red chili pepper. Serve over rice or with naan bread for dipping.