Creamy tomato and butter bean curry
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
If you love butter chicken, then this butter bean curry is for you. It's ready in under 20 minutes and super easy to knock up on a busy weeknight. Serve with crispy rotis or warm parathas for dipping
By Rene Subash
Ingredients
- 1 tbsp vegetable oil or olive oil
- 1 onion, chopped
- 1 tsp ginger and garlic paste
- 1 green chilli, sliced
- 120g/4½oz tinned chopped tomatoes
- 1 tsp Kashmiri chilli powder
- ½ tsp ground coriander
- ½ tsp garam masala
- ¼ tsp turmeric
- ½ tsp ground cumin
- 400g tin butter beans
- 80ml/2½fl oz double cream, plus extra to serve (alternatively use coconut milk)
- ¼ tsp pepper
- salt, to taste
- 2 tbsp fresh chopped coriander
- crispy rotis or parathas, to serve
Method
Heat the oil in a pan and fry the onion for 3–4 minutes.
Add the ginger and garlic paste and green chilli and fry for 1–2 minutes until fragrant.
Add the tomatoes and cook for 2–3 minutes.
Add the Kashmiri chilli powder, ground coriander, garam masala, turmeric and cumin. Season with the pepper and salt and cook for 1–2 minutes.
Add the butter beans and liquid. Cover and simmer for 2–3 minutes.
Stir in the cream, cover and simmer for 2 minutes.
Finish with cream and scatter over the coriander. Serve with crispy rotis for dipping.
Recipe tips
You can buy really convenient (and cheap) parathas in the freezer section of most large supermarkets.
Kashmiri chilli powder brings adds deep colour to your curry sauces and has a more rounded slightly smoky and fruity flavour. Mild chilli powder is a good substitution if needed.
To make this recipe vegan, swap the double cream for coconut milk or a dairy free cream.
