About this recipe:Delicious and healthy vegan friendly curry. And simple to make too.
I decided I'd been eating a little too much meat recently and there was a tin of butter beans in the cupboard going out of date... I've wondered about using butter beans in a curry for a while so decided now was the time. Some Kale from the local supermarket seemed like a good idea and works well but try to get rid of some of the woodier stalks. Use spinach if kale doesn't take your fancy.
2 tomatoes (blitzed in a food processor to a pink puree)
1/2 tsp cumin powder
1/2 tsp turmeric powder
3/4 tsp chilli powder (or to taste)
1 1/2 tsp coriander powder
1 tsp garam masala (optional but good)
1 400g tin butter beans in water (drained)
100g (roughly) fresh Kale
4 or 5 tbsp vegetable oil for frying
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Start the onions frying over a medium heat. When they start to sweeten add some salt (a pinch or two), turn the heat down a little and cover and fry for at least 10 minutes checking every now and then to stir and make sure they're not burning.
We want them to fry right down and most of the oil should have come back out of them when they're about ready.
While the onions are frying roughly chop the garlic and ginger. Put them in a blender with a few tbsp water and blitz to a paste.
When the onions are ready add the ginger and garlic paste and fry for a further 5 minutes.
Now add the powdered spices except the garam masala if you're using it. Fry for a minute or two stirring regularly to make sure the mixture doesn't stick and burn.
Add the puréed tomatoes and bring back to the boil.
Add the butter beans and kale, turn the heat right down and cook until the kale has wilted right down. You may want to add a little water after adding the butter beans but keep it to a minimum lest the gravy becomes watery.
Add the garam masala if using and cook for a few more minutes.
Serve with rice or breads.
This recipe would probably work just as well with chickpeas.
You could also add some chopped green chillies before adding the tomatoes. Adding whole spices to the oil before frying the onions is always a good idea with Indian cookery (add some cinnamon bark, a few cloves, bay leaf and green cardamom).