Butter bean curry

Recipe number five also turned out very nice and got me to buy and try a new product - coconut aminos, which seems to be an alternative to soy sauce. 

Ingredients

1 large onion

4 cloves of garlic

5 cm piece of ginger

1 small green finger chilli

75 g cherry tomatoes

6 sundried tomatoes in olive oil

2 tbsp olive oil

½ tsp ground black pepper

¼ tsp ground turmeric

1½ tsp ground cumin

1½ tsp ground coriander

½ tsp garam masala

½ tsp red chilli powder

a pinch of ground cardamom

1 tsp salt

1 tsp soy sauce or coconut aminos

270 ml coconut milk

50 ml vegetable stock

2 x 400 g cans of butter beans

2 handfuls of spinach

2 tbsp fresh coriander

basmati rice or naan bread

Method

1. Peel and dice the onion. Peel the garlic and press. Peel the ginge and grate. Wash and finely dice the green chilli.
2. Wash and dice the cherry tomatoes, drain and dice the sundried tomatoes.
   
3. Heat up the olive oil on medium and add the onion, garlic, ginger and chilli and sauté for 5–7 minutes.
4. Add all the spices and stir through for a minute.
5. Add the tomatoes, salt and soy sauce and cook for 5 minutes until the cherry tomatoes go soft.
6. Add the coconut milk and stock, reduce the heat to low and simmer for 15 minutes.
7. Add the butter beans along with their liquid and the spinach. Stir through for a couple of minutes until the beans are heated through and the spinach has wilted.
8. Serve with rice or naan and sprinkle some coriander leaves over.

 This turned out very nice and we ate a bit more thant we should have. I didn't have basmati rise, so I used shortgrain brown rice, which worked equally well.

 

I was surprised about including the liquid from the butter beans. Actually, there was no mention in the recipe to drain them, so I assumed the liquid was to be used as well. I think it contributed well to the overall consistency of this dish.

 

I wasn't impressed with the coconut aminos. It looked like thin, light soy sauce, but it didn't taste nice at all and wasn't as salty as soy sauce, so I won't bother with it next time and just use soy sauce.

 

This concludes our streak of vegetarian dishes. Lundulph was very pleased and I need to try to incorporate these into my everyday repertoire.