Butter Bean Curry

by Frank

Serve with rice of choice.

Ingredients

• 2 Tbsp Vegetable Oil
• 1 large Onion
• 4 garlic cloves, grated
• 15g Ginger, grated
• 1 Green Chilli
• 2 Tbps Medium Curry Powder
• 200g tin of Chopped Tomatoes
• 400g tin of Butter Beans, drained/washed
• 400ml tin of Coconut Milk
• 1 tsp Vegetable Boullion powder
• Small bunch of Coriander, chopped plus extra to serve
• ½ lime juice to serve

Method

• Heat the oil in a large pan.
• Cook the onion, garlic, ginger and chilli for a few minutes.
• Add the curry powder, stir to coat and cook further minute.
• Pour in the tomatoes and simmer for 10 min until sauce thickens.
• Add the beans, coconut milk and boullion powder, season with salt.
• Simmer, uncovered for 15 mins until sauce had reduced and thickened.
• Stir in the coriander and a squeeze of lime juice before serving.
• A cucumber/tomato salad would work well with rice here.