Curried butter beans with flatbreads
Tender butter beans simmer in a rich, fragrant curry sauce made with ginger, garlic, coconut oil, and juicy cherry tomatoes. Garnished with fresh coriander, this dish delivers an earthy, sweet, and gently spicy flavour profile. Serve warm with soft flatbreads for dipping into the luscious sauce.
Ingredients
- Garlic2 cloves
- Coconut oil2 tbsp
- Curry powder2 tsp
- Tomato purée2 tbsp
- Chilli1 piece
- Flatbread2 pieces
Instructions
5 steps- 1
To make the paste, blend the garlic, ginger, onion, coconut oil, curry powder, tomato purée and chilli in a small blender or food processor, or a bullet blender. Add a splash of water to loosen slightly.
- 2
For the curried butter beans, heat the coconut oil in a lidded pan, add the curry paste and cook over a low heat for 3-4 minutes. Season with salt and pepper. Add the cherry tomatoes and stir in a splash of hot water.
- 3
Cover with the lid and continue to cook on medium heat for 10 minutes, or until the tomatoes are starting to break down. Use the back of a spoon to gently crush the tomatoes.
- 4
Remove the lid, add the beans and continue to cook for another few minutes to warm the beans through.
- 5
Finish with lots of coriander and divide between two plates. Serve with flatbreads on the side.
Nutrition
1 serving ≈ 425 g
Nutrition values are estimates. - means data is unavailable.
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