Butter bean masala
Butter beans stay whole in a thick tomato and coconut sauce spiced with garam masala. Soft and creamy, and easy on the stirring. Best with flatbread to scoop it up.
- Time
- 30 min
- Serves
- 2
- Kind
- Curry
- Also
- One pot
Method
- Chop the onion finely and crush the garlic. Drain and rinse the butter beans.
- Warm the olive oil in a large, deep pan over a medium heat. Add the onion and a pinch of salt and cook for about 8 minutes, until soft and translucent.
- Stir in the garlic and garam masala and cook for 1 minute, until fragrant.
- Add the chopped tomatoes, coconut milk and butter beans. Simmer gently for 20 minutes, stirring carefully so the beans stay whole, until the sauce is thick enough to coat them.
- Taste and season, then stir in half the roughly chopped coriander.
- Warm the flatbread in a toaster or under a hot grill for about a minute. Ladle the masala into bowls, top with the remaining coriander and serve with the flatbread alongside.
Tip Butter beans break up easily, so stir with a gentle folding motion and keep the heat low once they are in.
Per portion
| Energy | 723 kcal |
| Protein | 26 g |
| Carbohydrate | 83 g |
| of which sugars | 18 g |
| Fat | 28 g |
| of which saturates | 17 g |
| Fibre | 18 g |
| Salt | 1.28 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- butter beans2 tins
- onion1
- garlic3 cloves
- chopped tomatoes1 tin
- coconut milk½ tin
- flatbread2
- garam masala2 tsp
- coriander½ bunch
- olive oil1 tbsp
