This is a great store cupboard recipe – it’s quick, easy and tasty too.
Serves 2 - 3 as a main course
- 2 tablespoons of light tasting vegetable oil
- 1 teaspoon of cumin seeds
- 1 teaspoon of mustard seeds
- 1 small onion
- 1 medium sized green chilli
- 1 large clove of garlic
- 5 grams root ginger
- 1 teaspoon of salt
- ½ teaspoon of red chilli powder
- ½ teaspoon of turmeric powder
- ½ teaspoon of garam masala
- 1 teaspoon of coriander-cumin powder
- 200 grams canned tomatoes
- 400g can of butter beans in brine (drained weight 240g)
- Juice of ½ lemon
- Small slice of butter (optional)
- Small handful of fresh coriander, chopped
- Heat the oil on a medium heat in a heavy bottomed, medium sized saucepan with a lid.
- Add the cumin seeds and mustard seeds and let them sizzle on a low heat.
- Finely chop the onion and add it to the hot oil. Let it fry.
- In the interim, finely chop the green chilli and garlic. Remove the skin from the root ginger and grate finely.
- Once the onions are transparent, add the ginger, garlic, chilli, salt, red chilli powder, turmeric, garam masala and coriander-cumin powder. Stir well and let the spices cook.
- Coarsely chop the tomatoes (or open the can) and add to the spices.
- Drain the can of butter beans and add to the pot along with the lemon juice.
- If you aren’t on a health kick (or vegan) then a small slice of butter added at this point makes the recipe just slightly richer. I only tend to do this when cooking for guests but it really does make a difference. Stir the curry, cover the pan and let it simmer on a low heat for 10 – 15 minutes.
- Once the tomatoes have cooked down, check the seasoning and then add the chopped coriander leaves.
- Serve with rice or naan and a green salad.