Butter Bean Curry

• servings: 2 servings
• active time: 5 minutes
• total time: 20 minutes

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)

Directions

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.

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