Butter Bean Curry

• servings: 3
• active time: 10 min
• total time: 20 min

Ingredients

30 ml olive oil

1 medium onion, finely chopped

3 garlic cloves, finely chopped

1 teaspoon minced fresh ginger

1 teaspoon curry powder

½ teaspoon ground cumin

½ teaspoon ground turmeric

½ teaspoon ground coriander

½ teaspoon ground cinnamon

425 g canned crushed tomatoes

500 g cooked butter beans / lima beans (from 2 × 250 g drained cans)

200 ml vegetable broth (plus a little extra if needed)

180 ml full-fat coconut milk

Salt, to taste

Fresh parsley or basil, chopped, for serving (optional)

Directions

Heat the olive oil in a large pan over medium heat.

Add the chopped onion, garlic and minced ginger and sauté for 3–4 minutes until the onion is soft and translucent.

Stir in the curry powder, cumin, turmeric, coriander and cinnamon and cook for about 30 seconds until fragrant.

Add the crushed tomatoes, bring to a gentle simmer and cook uncovered for 5–8 minutes, stirring occasionally, until the mixture has thickened into a tomato paste–like sauce.

Stir in the butter beans, vegetable broth and a pinch of salt. Simmer for about 10 minutes so the beans warm through and absorb the flavour of the sauce. Add a splash more broth if the curry gets too thick.

Pour in the coconut milk, stir until fully combined and heated through, then taste and adjust salt if needed.

Cook the basmati rice according to package instructions and warm the naan breads.

Serve one third of the curry per person with the cooked rice and one naan bread on the side.

Nutrition

• Serving Size: 1 .
• Calories: 336 kcal
• Total Fat: 33 g
• Saturated Fat: 18 g
• Unsaturated Fat: 13 g
• Sodium: 17 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 3 g