Butter bean curry

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by

A quick, no-fuss curry that’s endlessly adaptable. Use any curry paste you’ve got and throw in whatever beans or veggies are hanging around. It’s hearty, healthy and ready in under 30 minutes. The perfect weeknight win.

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 pepper, chopped
  • 2 garlic cloves, peeled and crushed
  • 1 tsp chilli flakes
  • 2 tbsp curry paste (adjust to taste)
  • 1 tbsp tomato purée
  • 1 tin butter beans, drained
  • 1 tin chopped tomatoes

Method

  1. Heat the oil in a large pan and cook the onion for around 5 minutes until soft.
  2. Add the pepper, garlic, chilli flakes, curry paste and tomato purée and cook for 5 minutes.
  3. Add the chopped tomatoes and butter beans and simmer for 10 minutes, or until the sauce has thickened. Add a splash of water if you prefer it looser.
  4. Serve with coriander, toasted cashews, Greek yoghurt, brown rice, salad and buckwheat naan.

Swaps

Vegan: use coconut or soya yoghurt instead of Greek yoghurt

Bean swap: chickpeas, black beans or kidney beans all work well