Butter Bean Curry by Modern Food Stories
Ingredients
2 tbsp Biona Olive Oil
3 - 4 garlic cloves
1 inch piece of ginger, chopped
1 small green finger chilli
1 large yellow onions, chopped
1/2 tsp black pepper
1/4 tsp ground turmeric
1.5 tsp ground cumin
1.5 tsp ground coriander
1/2 tsp garam masala
1/2 tsp red chilli powder, or paprika/smoked paprika
Pinch ground cardamom
1/2 cup chopped tomatoes
6 Biona Sundried Soft Tomatoes
1 tsp sea salt flakes
Optional 1 tsp maple or 1 tsp Biona Coconut Aminos
270ml Biona Coconut Milk
50 - 100ml vegetable broth
2 tins Biona Butter Beans
To serve
Fresh coriander
Coconut yoghurt
Method
1) Heat the oil in a large non-stick pan on a medium heat. Add onion, garlic, ginger, chilli and sauté for 5 - 7 minutes on medium / low heat, stirring regularly until the onions are golden.
2) Add the spices and sauté for 1 min till aromatic.
3) Add tomatoes, salt, maple or coconut aminos and continue cooking for 5 minutes until tomatoes are rich. Deglaze with water if needed.
4) Add the coconut milk and stock. Reduce the heat to low. Cover and simmer for 15 - 20 minutes. The curry should be a rich dark colour and the oil should start to appear at the sides.
5) Remove from heat and allow to cool a little then blend with 1/4 cup butterbeans to a smooth sauce.
6) Add sauce back to the pan with rest of butterbeans and warm through.
7) Serve with fresh coriander, coconut yog, and rice.
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