Butter bean tikka curry

Name: Butter bean tikka curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Cuisine: Indian
Ingredients: Naan breads or rice, to serve; 1 tablespoon rice syrup; 1 teaspoon lemon juice; 3 large tomatoes, chopped, or 1 cup (250 ml) tomato passata; ¼ cup (25 g) chopped coriander (cilantro) stems; 2 tablespoons tomato puree (concentrated paste); 2 teaspoons smoked paprika; 1 tablespoon garam masala; ½ teaspoon ground cinnamon; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 bay leaf; ¼ cup (70 g) vegan yoghurt; 3 garlic cloves, finely chopped; 2.5 cm ginger, finely chopped; ½ teaspoon ground turmeric; 1 teaspoon vegetable oil; 1 large white onion, chopped; 2 garlic cloves, finely chopped; 5 cm ginger, finely chopped; 1 teaspoon garam masala; ¼ teaspoon chilli powder; ½ teaspoon salt; 2 x 400 g tins butter beans, drained

Preparation info

Serves
4

Difficulty
Medium
Ready in
45 min

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

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.

Ingredients

¼ cup (70 g) vegan yoghurt
3 garlic cloves, finely chopped

Asia
India
Main course
Vegan
Spicy

Method

Preheat the oven to 200°C and grease a baking tray. In a large bowl, mix together the yoghurt, garlic, ginger, turmeric, garam masala, chilli powder and salt. Add the butter beans and stir to coat well, then tip out onto a baking tray and