Butter beans are one of my favorite beans. They are hearty and–for want of a better word–buttery. Their starchiness works well in this tikka curry, but if you prefer a different bean, feel free to substitute.
Ingredients
- 70 g vegan yogurt
- 3 garlic cloves, finely chopped
- 1 inch ginger, finely chopped
- 1/2 tsp ground turmeric
- 1 tsp garam masala
- ¼ tsp chili powder
- ½ tsp salt
- Two 425g cans butter beans, drained
Tikka curry
- 1 tsp vegetable oil
- 1 large white onion, chopped
- 2 garlic cloves, finely chopped
- 2 inches ginger, finely chopped
- 1 bay leaf
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- 1 tbsp plus 1 teaspoon garam masala
- 2 tsp smoked paprika
- 2 tbsp tomato paste
- 3 large tomatoes, chopped, or 1 cup (250 ml) tomato passata
- 25 g chopped cilantro stems
- 70 g vegan yogurt
- 1 tbsp plus 1 tsp rice syrup
- 1 tsp lemon juice
- Naan breads or rice, to serve
Instructions
- Preheat the oven to 400°F (200°C) and grease a baking sheet. In a large bowl, mix together the yogurt, garlic, ginger, turmeric, garam masala, chili powder and salt. Add the butter beans and stir to coat well, then transfer onto a baking sheet and bake for 15–17 minutes, until the beans start to look dry and a bit crisper.
- Meanwhile, for the tikka curry, heat the oil in a large nonstick saucepan over medium heat. Fry the onion, garlic and ginger for about 2 minutes, until fragrant and the onions have softened. Add the bay leaf and spices and fry for another minute until aromatic. Next, add the tomato paste, chopped tomatoes and cilantro stems, then cover and bring to a boil. Lower the heat and let it simmer, covered, for 5 minutes.Add the beans when they’re ready, along with the yogurt, syrup and lemon juice. Bring back to a boil, then remove from the heat.
- Serve warm, with naan breads or rice.