Spiced Butter Bean Curry
15m prep 25m cook 40m ready
A tangy and aromatic butter bean curry with warm spices, tomatoes, and a hint of mustard. Serve with rice or flatbreads for a satisfying meal.
Ingredients
- 125 ml vegetable oil
- 2 onions roughly chopped
- 2 frozen crushed garlic
- 6 clove garlic crushed
- 2 frozen crushed ginger
- 2 fresh ginger peeled and grated
- 1 tbsp garam masala
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp chilli powder
- 1 tsp ground turmeric
- 400 g canned chopped tomatoes
- 2 bay leaves
- 800 g canned butter/lima beans drained
- 1 1/2 tsp salt
- 1 tsp sugar
- 1 tsp English mustard
- coriander/cilantro roughly chopped
Nutrition (per serving, estimated)
Estimated based off 14 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 584 mg
- Iron: 8.53 mg
- Magnesium: 123 mg
- Phosphorus: 631 mg
- Potassium: 1753 mg
- Zinc: 5.86 mg
Let's Cook
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Step 1.
Heat the vegetable oil in a large pan over medium heat. Add the roughly chopped onions, crushed garlic, and grated ginger. Cook, stirring occasionally, for about 8 minutes, until the onions are soft and golden.
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Step 2.
Stir in the garam masala, ground coriander, ground cumin, ground cinnamon, chilli powder, and ground turmeric. Cook for 1 minute until fragrant.
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Step 3.
Add the canned chopped tomatoes, bay leaves, drained butter beans, salt, sugar, and 400ml (scant 1¾ cups) of water. Stir to combine. Bring the mixture to a boil, then reduce the heat to a lively simmer. Cook for 15 minutes, stirring occasionally, until the sauce has thickened and reduced.
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Step 4.
While the curry simmers, roughly chop the fresh coriander (cilantro).
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Step 5.
After the curry has thickened, add the English mustard and chopped coriander to the pan. Stir to combine. Remove the pan from the heat. Spoon the curry into serving bowls and serve hot with rice or flatbreads.
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