Indian Butter Bean Curry with Ginger Tomato Salsa & Cashews
This easy Indian Butter Bean Curry with Ginger Tomato Salsa & Cashews recipe is a delicious way to use legumes.
Ingredients
Butter Bean Curry
- 1 brown onion finely diced
- 1 tsp each black mustard seeds and whole cumin seeds
- 1 clove garlic minced
- 2 tsp ginger minced
- 1 tsp each curry powder and ground coriander
- ½ tsp ground turmeric
- 3 large tomatoes diced (about 300g)
- ½ cup coconut milk
- ½ cup water
- 1 can butter beans drained and rinsed (400g)
- 2 tsp soy sauce
Ginger Tomato Salsa
- 2 tomatoes finely diced
- 1 shallot finely diced
- 1 clove garlic minced
- 1 tsp ginger minced
- 1 small handful coriander finely chopped
- Juice of ½ lime
To Serve
- Brown rice
- 1 red chilli thinly sliced (optional)
- 1 small handful coriander leaves picked
- 40g roasted cashews roughly chopped
Instructions
- Heat a drizzle of oil in a large saucepan on medium-high heat. Cook onion for 4-5 minutes, until softened. Add the black mustard seeds and cumin seeds and stir for a few seconds over the heat, until they sizzle and jump about. Add first measures of garlic and ginger, curry powder, ground coriander and turmeric and stir over the heat for 1-2 minutes, until fragrant. Reduce heat to low and add the first measure of tomatoes, coconut milk and water measure. Simmer for a further 10 minutes, stirring every so often, until the tomatoes have cooked down into a sauce.
- Add the butter beans, soy sauce and ½ tsp salt to pan and cook for a further 1-2 minutes, until beans are hot through. Season to taste.
- Toss all salsa ingredients together in a bowl with a drizzle of olive oil and a pinch of salt. Season to taste.
- Serve rice topped with curry, tomato salsa, coriander, chilli (if using) and cashews.
