Butter Bean Curry

Ingredients:

2 tablespoons of olive oil

1 onion, chopped

3 cloves of garlic, finely chopped

1 teaspoon of ground ginger

1 teaspoon curry spice mix

½ teaspoon ground cumin

½ teaspoon ground turmeric

½ teaspoon ground coriander

½ teaspoon of cinnamon

1 can of mashed tomatoes (400 g)

2 cans of butter beans (400 g each), placed in a colander and rinsed under running water

175 ml of vegetable broth

salt to taste

140 ml full-fat coconut milk

Directions:

1. Heat a little oil in a pan over medium heat.

2. Add the onion, garlic and ground ginger and fry until the onion becomes transparent.

3. Add other spices and cook for another 30 seconds.

4. Add the canned tomatoes and simmer (uncovered) on medium-low heat until the water evaporates from the tomatoes and they turn into a thick mass (it will take about 5-8 minutes). Stir occasionally.

5. Add the butter beans, vegetable broth and a pinch of salt and let it simmer for another 10 minutes.

6. Stir in coconut milk, sprinkle with fresh herbs. We recommend serving with rice and naan bread. Delicious!

Yield: 2 servings

Recipe: wholefoodsoulfoodkitchen.com