One of my favourite winter dishes, well actually I will eat it in the middle of a heatwave as well, is Butter Chicken. So you can imagine my excitement when I came across this Butter Bean curry. It tastes like a Butter Chicken Curry, but without the chicken and is perfect for those cold Meatless Mondays. And what makes this recipe even better is that it literally only takes 20 minutes for start to finish. Easy, delicious and quick – what more can you ask for on a cold Monday evening.
What you will need:
2 tbsp Butter/oil
1 onion, sliced finely
2 garlic cloves, minced or grated
1 to 2 tsp fresh ginger, grated
½ tsp ground cumin *
½ tsp garam masala *
½ tsp ground coriander *
½ tsp smoked paprika *
¼ tsp chili powder
a small tin (70g) tomato paste (you can use ¾ tin if you prefer it less tomato-y)
1 (400-410g) tin butter beans
100 ml cream (you can use double thick cream if you like)
Salt (if necessary)
2 tbsp chopped coriander
2 spring onions, sliced
½ lemon, juiced
* You can replace these spices with a few teaspoons of a Butter Chicken spice. I know Woolworths has a lovely one.
This is how:
- Heat the butter/oil in a medium sized frying pan over a medium heat. Add the onion and fry for about 5 minutes until slightly soft.
- Add the garlic, ginger, spices and tomato paste to the onion and cook for 2 minutes. Stir the mixture often as it burns easily.
- Add the butter beans and liquid to the frying pan. Stir well and then add the cream. Combine everything and simmer for 5 minutes. Do not overcook. Taste and add salt if necessary.
- Meanwhile, for the topping, mix the coriander, spring onion and lemon juice in a small bowl. Once the curry is ready top it with this mixture and enjoy!
xxx
Recipe from @carolefood, but as always I tweaked it a little.
