Butter Bean Curry

Ingredients

• 2 tins Butter Beans
• 1 pinch Chilli Flakes
• 0.5 tsp Cumin
• 1 tsp Curry Powder
• 0.5 tsp Garam Masala
• 4 cloves Garlic minced
• 2 tbsp Olive Oil
• 250 ml Plant based cream
• 2 Red Onion (chopped)
• 1 Red Pepper (sliced)
• 1 Pinch Salt and Pepper
• 2 tbsp Tomato Puree
• 300 ml Vegetable Stock
• 250 g Basmati Rice
• 1 handful Fresh Coriander
• 4 Naan Bread

Method

1. In a large skillet over medium-high heat, heat the olive oil and add the onions. Cook, stirring occasionally, for about 15 minutes, or until caramelised and golden.
2. Add the red pepper and garlic and cook for a further 5 minutes.
3. Add the tomato purée and the spices and stir to cook out the spices for a few minutes.
4. Boil the kettle and dissolve the vegetable stock cube in 300ml of boiling water, then add to the pan along with the butter beans. Simmer everything for 15 minutes.
5. Add the cream and stir to combine, cooking for a further 5 - 10 minutes.
6. Season well with salt and pepper.
7. Serve sprinkled with a good handful of coriander leaves, with the rice and naan alongside.

Tips:

• You can increase the protein content of this dish by adding some cooked tofu or, if you are not vegan or vegetarian, some cooked chicken.
• You can use any plant-based cream you like, such as soy, oat, almond, or coconut.