Butterbean Curry
Whip up this creamy and delicious vegan butter bean recipe for a meal that's both hearty and healthy. Made with coconut milk, potatoes, and aromatic spices, this curry takes butter bean dishes to a whole new level!
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#recipes #butterbeancurry #coconutmilkrecipes #recipeswithcoconutmilk
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Print the recipe here: https://weeatatlast.com/butterbean-cu...
INGREDIENTS
▢2 tablespoons coconut oil (or your preferred choice of cooking oil, such as rapeseed)
▢½ teaspoon cloves (whole)
▢½ teaspoon peppercorns
▢7 green cardamons
▢¾ teaspoon cumin
▢1 tsp coriander powder
▢¾ teaspoon turmeric
▢1 teaspoon red chilli powder (optional) (use more or less, as preferred - see notes)
▢1½ teaspoon curry powder (use more or less, as preferred)
▢1 teaspoon garam masala
▢1 small onion, finely chopped
▢6 cloves garlic (minced)
▢1 tablespoon minced ginger (about ½ of a thumb-size)
▢5 medium-sized potatoes (peeled and diced)
▢¾ teaspoon salt (use more, or less, to taste)
▢1 tin chopped tomatoes ( about 14 oz) or (4 large tomatoes)
▢2 14 oz tins butterbeans (drained and rinsed - approximately 400g) (see notes)
▢1 14 oz tin coconut milk (400ml)
▢a handful of chopped coriander (cilantro) optional - to garnish
INSTRUCTIONS
Place a large skillet, pot, or pan over medium heat and add the cooking oil.
Once the oil is hot, add all the spices. Fry the spices for 30 seconds to a minute, allowing them to release their essential oils and infuse the cooking oil with their aroma.
Add the finely chopped onion, minced garlic, and grated ginger to the pot. Sauté for about 2 minutes or until the onions become translucent and fragrant. Add the diced potatoes, ensuring they get a good coating of the oil and aromatics.
Top with salt, pour in the tinned tomatoes and give everything a good stir.
Reduce the heat to low, cover, and let the curry simmer for about 15 minutes or until the tomatoes break down and become tender. Stir from time to time.
Add the butterbeans then stir, ensuring they are well combined with the curry base.
Pour in the coconut milk, mixing well to combine. Let the curry simmer for a further 10 minutes, stirring from time to time, until everything is heated through and the flavors meld together. Taste and adjust the seasonings then remove from the heat.
Once off the heat, garnish your butterbean curry with freshly chopped coriander. Serve with your choice of accompaniments – rice, homemade naan, or bread, and more.
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