Butter beans are one of my favourite 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.
Meanwhile, for the tikka curry, heat the oil in a large non-stick 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 puree, chopped tomatoes and coriander stems, then cover and bring to the boil. Lower the heat and let it simmer, covered, for 5 minutes. Add the beans when they’re ready, along with the yoghurt, syrup and lemon juice. Bring back to the boil, then remove from the heat.
Serve warm, with naan breads or rice.
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