Soul-Warming Butterbean Curry
Ingredients
- 1 onion
- ginger (fresh)
- garlic (fresh)
- vegetables of your choice
- 1 tin tomatoes chopped
- 1 tin coconut milk
- 1 tin butterbeans
- 2 tsp garam masala
- 2 tsp tumeric
- ½ - 1 tsp chilli powder
- coconut oil
- coriander to garnish
- 1½ - 2 cups rice
Instructions
- Dice the onion, chop ginger and /or crush the garlic into small pieces, whilst heating a knob of coconut oil in a large saucepan on medium heat.
- Add the onion and ginger to the saucepan and cook for 3 minutes, add the garlic, stirring regularly.
- Chop your chosen veg into small chunks and add to the pan, once the onions are translucent. Sauté for a few minutes. If you are using spinach add this at the end.
- Add 2 teaspoons of garam masala, 2 teaspoons of turmeric, and chilli powder to taste (½ - 1 teaspoon)
- Follow instructions for cooking rice on the packet and season to taste with salt.
- Add the tins of tomatoes, coconut milk and butter beans.
- Turn it up to full heat to bring to the boil, once boiling, turn down to simmer and put cover until the vegetables are cooked, stirring occasionally.
- Season to taste with salt and pepper.
- Chop coriander for garnish.
Notes
Tip - have all of the tins open and ready to use
Tip - chop your vegetables before beginning to cook