Butter Bean Curry
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- 1 tablespoon coconut oil (or any oil you prefer)
- 1 red onion (diced)
- 4 garlic cloves (minced)
- 1 tablespoon tomato paste
- 1 tablespoon curry powder
- 1 tablespoon sugar of choice (I like to use coconut sugar)
- 1 teaspoon ground coriander
- ½ teaspoon cumin seeds
- ½ teaspoon garam masala
- ½ teaspoon ground ginger
- ½ teaspoon yellow mustard seeds
- 2 13.4-ounce boxes butter beans (canned or boxed, approx. 27 ounces total)
- 1 13.5-ounce can full-fat coconut milk (save the can for the next step)
- 1 can water (see above)
- 1 tablespoon lemon juice (fresh or bottled)
- 2 tablespoons fresh cilantro (chopped )
- salt to taste
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Preparation
Step 1
In a large pan over medium heat, add the oil, onion, and garlic. Saute until the onions are softened, about 3 minutes.
Step 2
Add the tomato paste, curry powder, sugar, coriander, cumin, garam masala, ginger, and mustard. Cook, while stirring, about 2 minutes longer or until the spices smell very fragrant.
Step 3
Turn the heat to high, then add the butter beans, coconut milk, and water. Bring to a boil, then reduce the heat to a simmer.
Step 4
Simmer for 15 minutes, or until the liquid has reduced and a creamy sauce remains.
Step 5
Turn off the heat, then stir in the lemon juice and cilantro.
Step 6
Salt to taste.
Step 7
Serve and enjoy!
Step 8
Save recipe for the next time?
