Description
A flavorful and creamy dish made with butter beans, coconut milk, and aromatic spices.
Ingredients
Scale
- 1 can (15 ounces) butter beans, drained and rinsed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 can (14 ounces) coconut milk
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the curry powder, ground cumin, and turmeric, stirring well to combine. Cook for another minute to toast the spices.
- Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
- Add the drained butter beans and stir to coat them in the sauce. Simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier version, add a diced chili pepper or a pinch of red pepper flakes when cooking the onions.
- Serve over cooked rice or quinoa for a heartier meal, or enjoy with warm naan bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg