Thursday, November 5, 2020


 1 tbsp olive oil

1 onion chopped
3 cloves garlic
3 cm ginger grated
1-15 oz. can chopped tomatoes
1 tbsp curry powder
1 tbsp garam masala
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp cardamom
1/2 tsp fennel
1/2 tsp chili flakes, optional
1 can coconut milk
1 tbsp lemon juice
1-40 oz. can butter beans, drained
parsley chopped

Heat olive oil in a pot over medium heat.
Add onion and cook until soft and translucent, followed by the garlic and the ginger.
Add chopped tomatoes and all the spices, and cook for a couple of minutes until mixture is fragrant.
Add coconut milk, lemon juice and a cup of water and cook for 5 more minutes.
Remove from heat, and blend the curry until smooth. Return to heat, add butter beans and cook for 1 more minute.
Top with chopped parsley, and serve with white rice and/or naan bread.

Makes 4 servings
Calories: 341kcal | Carbohydrates: 26g | Protein: 8g | Fat: 24g | Saturated Fat: 18g | Sodium: 168mg | Potassium: 817mg | Fiber: 7g | Sugar: 5g | Vitamin A: 210IU | Vitamin C: 15.5mg | Calcium: 82mg | Iron: 6.9mg

Source: Little Sunny Kitchen

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