Veganuary Recipe - Butter Bean Curry
If you’re trying out the vegan life this January or already given up animal products but searching for a fresh recipe then look no further than this Butterbean Curry recipe from Karuna Life and follow them for more vegan inspiration.
BUTTERBEAN CURRY - Serves 5-6
INGREDIENTS
1 sliced onion
2-3 cloves of garlic
2 tsp minced ginger paste
1 tsp nigella seeds
1 tsp cumin seeds
1 tsp chilli powder
2 tsp ground coriander
1 tsp turmeric
2 tsp curry powder
2 tsp vegetable stock
2 tins butterbeans
2/3 of a tin coconut milk
2 handfuls of chopped spinach
1 juiced lime
1 large potato (peeled and chopped)
Basmati rice
1 tbsp coconut oil
METHOD
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Fry 1 teaspoon of nigella seeds and 1 teaspoon of cumin seeds in some olive oil for a few minutes until it smells heavenly
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Add a diced white onion and fry for five more minutes until the onion begins to brown
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Add minced ginger paste and keep frying (another five mins or so)
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Add diced garlic, five more minutes of frying
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Add chilli powder, ground coriander, turmeric, curry powder and Bouillon vegetable stock. Let them roll for a couple of minutes
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Empty two tins of butterbeans (including juice) into the mix and bring to the boil
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Dice up a large Maris Piper and throw it in. Reduce the heat to a simmer
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Nurture the potion through until the potatoes soften, which takes around 10-15 minutes
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Add plenty of spinach, 2/3 of a tin of coconut milk and the juice from a solitary lime. Bubble it down for about five minutes
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Serve with any type of sundry you prefer!