{"id":844,"date":"2020-06-09T15:12:40","date_gmt":"2020-06-09T03:12:40","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/indian-butter-bean-curry\/"},"modified":"2023-08-07T15:28:28","modified_gmt":"2023-08-07T03:28:28","slug":"indian-butter-bean-curry","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/06\/09\/indian-butter-bean-curry\/","title":{"rendered":"Indian Butter Bean Curry with Ginger Tomato Salsa & Cashews"},"content":{"rendered":"
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Indian Butter Bean Curry with Ginger Tomato Salsa & Cashews<\/h2>\n
This easy Indian Butter Bean Curry with Ginger Tomato Salsa & Cashews recipe is a delicious way to use legumes. <\/span><\/div>\n <\/div>\n \n
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Servings <\/span>2<\/span><\/div>\n \n <\/div>\n \n
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Ingredients<\/h3>

Butter Bean Curry<\/h4>
  • 1<\/span> brown onion<\/span> finely diced<\/span><\/li>
  • 1<\/span> tsp each<\/span> black mustard seeds and whole cumin seeds<\/span><\/li>
  • 1<\/span> clove<\/span> garlic<\/span> minced<\/span><\/li>
  • 2<\/span> tsp<\/span> ginger<\/span> minced<\/span><\/li>
  • 1<\/span> tsp each<\/span> curry powder and ground coriander<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> ground turmeric<\/span><\/li>
  • 3<\/span> large tomatoes<\/span> diced (about 300g)<\/span><\/li>
  • \u00bd<\/span> cup<\/span> coconut milk<\/span><\/li>
  • \u00bd<\/span> cup<\/span> water<\/span><\/li>
  • 1<\/span> can<\/span> butter beans<\/span> drained and rinsed (400g)<\/span><\/li>
  • 2<\/span> tsp<\/span> soy sauce<\/span><\/li><\/ul><\/div>

    Ginger Tomato Salsa<\/h4>
    • 2<\/span> tomatoes<\/span> finely diced<\/span><\/li>
    • 1<\/span> shallot<\/span> finely diced<\/span><\/li>
    • 1<\/span> clove<\/span> garlic<\/span> minced<\/span><\/li>
    • 1<\/span> tsp<\/span> ginger<\/span> minced<\/span><\/li>
    • 1<\/span> small handful coriander<\/span> finely chopped<\/span><\/li>
    • Juice of \u00bd lime<\/span><\/li><\/ul><\/div>

      To Serve<\/h4>
      • Brown rice<\/span><\/li>
      • 1<\/span> red chilli<\/span> thinly sliced (optional)<\/span><\/li>
      • 1<\/span> small handful coriander<\/span> leaves picked<\/span><\/li>
      • 40g<\/span> roasted cashews<\/span> roughly chopped<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
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        Instructions<\/h3>
        • Heat a drizzle of oil in a large saucepan on medium-high heat. Cook onion for 4-5 minutes, until softened. Add the black mustard seeds and cumin seeds and stir for a few seconds over the heat, until they sizzle and jump about. Add first measures of garlic and ginger, curry powder, ground coriander and turmeric and stir over the heat for 1-2 minutes, until fragrant. Reduce heat to low and add the first measure of tomatoes, coconut milk and water measure. Simmer for a further 10 minutes, stirring every so often, until the tomatoes have cooked down into a sauce.<\/span><\/div><\/li>
        • Add the butter beans, soy sauce and \u00bd tsp salt to pan and cook for a further 1-2 minutes, until beans are hot through. Season to taste. <\/span><\/div><\/li>
        • Toss all salsa ingredients together in a bowl with a drizzle of olive oil and a pinch of salt. Season to taste.<\/span><\/div><\/li>
        • Serve rice topped with curry, tomato salsa, coriander, chilli (if using) and cashews. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
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