Butterbean and Potato Curry
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
5
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Calories
245 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Indian, International
Butterbean and Potato Curry
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This butterbean curry with potatoes and coconut milk is an absolute game-changer! It's velvety, bursting with flavor, and hands down the most comforting dish you'll whip up.
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Ingredients
- 2 tablespoon coconut oil (or your preferred choice of cooking oil, such as rapeseed)
- ½ teaspoon cloves (whole)
- ½ teaspoon peppercorns
- 7 green cardamom pods
- ¾ teaspoon cumin
- 1 tsp coriander powder
- ¾ teaspoon Turmeric
- 1 teaspoon red chili powder use more or less, as preferred - see notes, optional
- 1½ teaspoon curry powder (use more or less, as preferred)
- 1 teaspoon garam masala
- 1 onion small, finely chopped
- 6 cloves garlic (minced)
- 1 tablespoon ginger about ½ of a thumbsize, minced
- 5 potato peeled and diced, medium-sized
- ¾ teaspoon salt (use more, or less, to taste)
- 1 tin tomato about 14 oz) or (4 large tomatoes, chopped
- 2 oz tins butterbeans see notes, drained and rinsed, approx. 400g
- 1 oz tin coconut milk 400 ml
- Coriander optional - to garnish, chopped
Instructions
- Place a large skillet, pot, or pan over medium heat and add the cooking oil.
- Once the oil is hot, add all the spices. Fry the spices for 30 seconds to a minute, allowing them to release their essential oils and infuse the cooking oil with their aroma.
- Add the finely chopped onion, minced garlic, and grated ginger to the pot. Sauté for about 2 minutes or until the onions become translucent and fragrant. Add the diced potatoes, ensuring they get a good coating of the oil and aromatics.
- Top with salt, pour in the tinned tomatoes and give everything a good stir.
- Reduce the heat to low, cover, and let the curry simmer for about 15 minutes or until the tomatoes break down and become tender. Stir from time to time.
- Add the butterbeans then stir, ensuring they are well combined with the curry base.
- Pour in the coconut milk, mixing well to combine. Let the curry simmer for a further 10 minutes, stirring from time to time, until everything is heated through and the flavors meld together. Taste and adjust the seasonings then remove from the heat.
- Once off the heat, garnish your butterbean curry with freshly chopped coriander. Serve with your choice of accompaniments – rice, homemade naan, or bread, and more.
Notes
- If you do not like heat on your food, you can also omit the chili powder and use a teaspoon of sweet paprika, instead.
- If you do not like heat on your food, you can also omit the chili powder and use a teaspoon of sweet paprika, instead.
- You can use dry butterbeans if you prefer, just make sure to soak them for 4-6 hours or overnight first, as this speeds up the cooking process. You can then boil them until tender before proceeding with the rest of the recipe steps.
Nutrition Information
Show Details
Calories
245kcal
(12%)
Carbohydrates
44g
(15%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
1g
(5%)
Sodium
372mg
(16%)
Potassium
1025mg
(22%)
Fiber
7g
(28%)
Sugar
3g
(6%)
Vitamin A
136IU
(3%)
Vitamin C
46mg
(51%)
Calcium
61mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 44g | 15% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 372mg | 16% |
| Potassium | 1025mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 46mg | 51% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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