Butterbean curry

This is a great store cupboard recipe – it’s quick, easy and tasty too.



Serves 2 - 3 as a main course

Ingredients

• 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

Method

1. Heat the oil on a medium heat in a heavy bottomed, medium sized saucepan with a lid.
2. Add the cumin seeds and mustard seeds and let them sizzle on a low heat.
3. Finely chop the onion and add it to the hot oil. Let it fry.
4. In the interim, finely chop the green chilli and garlic. Remove the skin from the root ginger and grate finely.
5. 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.
6. Coarsely chop the tomatoes (or open the can) and add to the spices.
7. Drain the can of butter beans and add to the pot along with the lemon juice.
8. 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.
9. Once the tomatoes have cooked down, check the seasoning and then add the chopped coriander leaves.
10. Serve with rice or naan and a green salad.