Butter Bean Curry
By SuperValu
4 people
0 minutes
0 minutes
Ingredients
- 1 - 100ml Ice Pop Moulds
- 2 tins Butter Beans
- 1 pinch Chilli Flakes
- 0.5 tsp Cumin
- 1 tsp Curry Powder
- 0.5 tsp Garam Masala
- 4 cloves Garlic minced
- 2 tbsp Olive Oil
- 250 ml Plant based cream
- 2 - Red Onion chopped
- 1 - Red Pepper sliced
- 1 - Salt and Pepper
- 2 tbsp Tomato Puree
- 300 ml Vegetable Stock
To serve:
-
250
g
Basmati Rice
-
1
handfull
Fresh Coriander
-
4
-
Naan Bread
Method
Method
- In a large skillet over medium-high heat, heat the olive oil and add the onions. Cook, stirring occasionally, for about 15 minutes, or until caramelised and golden.
- Add the red pepper and garlic and cook for a further 5 minutes. Add the tomato purée and the spices and stir to cook out the spices for a few minutes.
- Boil the kettle and dissolve the vegetable stock cube in 300ml of boiling water then add to the pan along with the butter beans and simmer everything for 15 minutes.
- Add the cream and stir to combine, cooking for a further 5 - 10 minutes.
- Season well with salt and pepper then serve sprinkled with a good handful of coriander leaves, with the rice and naan alongside.
Tips:
You can increase the protein content of this dish by adding some cooked tofu or, if you are not vegan or vegetarian, some cooked chicken.
You can use any plant-based cream you like, such as soy, oat, almond, or coconut.
