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

• Fry 1 teaspoon of nigella seeds and 1 teaspoon of cumin seeds in some olive oil for a few minutes until it smells heavenly

• Add a diced white onion and fry for five more minutes until the onion begins to brown

• Add minced ginger paste and keep frying (another five mins or so)

• Add diced garlic, five more minutes of frying

• Add chilli powder, ground coriander, turmeric, curry powder and Bouillon vegetable stock. Let them roll for a couple of minutes

• Empty two tins of butterbeans (including juice) into the mix and bring to the boil

• Dice up a large Maris Piper and throw it in. Reduce the heat to a simmer

• Nurture the potion through until the potatoes soften, which takes around 10-15 minutes

• 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

• Serve with any type of sundry you prefer!