With the temperature getting that little bit cooler, it’s the perfect time for some warming dishes. This Butter Bean Curry was recommended to me by my friend Masie who saw it on Carole Food blog, which has some amazing recipes!
After work, I want to come home and usually make something quick and easy but nutritious and filling too. I’ve got into a bit of a habit of making a lot of fritters! Therefore it was nice to try this curry using one of my favourite beans, the Butter Bean!
This recipe takes less than 30 minutes to make and works beautifully with some naan bread or some rice, I like the suggestion of Garlic broccoli too or padding it out with some roasted Cauliflower. The recipe uses cream which in my case I reduced a little and when I make again I think I will reduce a little bit more as it does make it quite rich. Alternatively, I may try Carole’s vegan option of using a little coconut milk instead.
The added spring onion, coriander and lemon mix also really adds a great amount of flavour to the dish. I wouldn’t forget this part as although tasty, the dish can be a little bland without.
A very easy and fun recipe to make, full of flavour, give it a go and I will be bringing more autumnal recipes over the next coming weeks as well as some essential fall bakes!
Butter Bean Curry
Prep: 10 minutes
Cook: 15 mins
Total time: 25mins
Serves: 2
Ingredients
1 onion, sliced
2 garlic cloves, grated
1 tsp grated ginger
1/2 tsp ground cumin
1/2 tsp garam masala
1/2 tsp ground coriander
1/2 tsp smoked paprika
1/4 tsp chilli powder
2 tbsp tomato paste
1 x 400g can butter beans
70ml double cream
2 tbsp chopped coriander
1/2 lemon, juiced
Olive oil, salt
Method
- In a medium sized frying pan over a medium heat, add 1-2 tbsp of olive oil then the onion. Cook until softened slightly, about 5 minutes. Stir frequently.
- Add the garlic, ginger, spices and tomato paste. Cook for 2 minutes. Stir often.
- Pour in the butter beans (along with the liquid), then pour in the double cream. Stir well to combine everything then simmer for 5 minutes.
- Meanwhile, for the topping, mix together the coriander, spring onion and lemon juice in a small bowl.
- Top the curry with the coriander and spring onion mixture, then enjoy!
