Butterbean Curry

Sometimes you just want to change things up with different proteins. Sometimes you want a break from meat with a healthy veggie dinner.

..And sometimes, you bought a ton of butterbeans for a recipe that you then thought better of and have a larder full of them.

I’ll let you come to your own conclusions.

Regardless of the reason, this recipe makes an absolutely delicious spiced tomatoey curry. It's really simple and unbelievably quick to whip up, which has all the hallmarks of a perfect midweek dinner for me! I am totally in love with butterbeans, their versatility is great and you can really do anything with them. I've got a cupboard-full.. This is an idiot-proof dinner which is perfect for me nearing the end of the week!

Serves 2

Ingredients

• 2 tbsp oil
• 1 onion
• 1 tsp mustard seeds
• 2 tsp cumin seeds
• 2 garlic cloves
• 1 thumb ginger, grated
• 1 tsp chili powder
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tin butterbeans, drained
• 150ml water
• 100ml pasatta
• Salt

Method

Heat half the oil and fry off the onion, then add in the rest of the oil and the spices, along with the garlic and ginger and fry for a few more minutes.

Throw in the butterbeans and water and pasatta.

Cook over a gentle simmer for 15 minutes.

Salt to taste and serve over rice.

YUM!