Butter bean masala
Recipe for butter bean masala - a vegetarian butter chicken with plenty of substance.
Servings 4 servings
Calories 601kcal
Ingredients
- 25 g butter
- 1 onion, roughly chopped
- 3 cloves garlic, sliced
- 1 tbsp ginger, finely chopped or grated
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp mild chilli powder (optional)
- 3 tbsp tomato purée
- 1 tin chopped tomatoes
- 400 ml cream
- 150 ml vegetable stock
- 400 g sweet potato, cut into bite-sized pieces
- 300 g cauliflower, cut into small florets
- 1 tin butter beans, drained
- 1 tbsp sugar
- Salt and freshly ground pepper
To serve
- Rice or flatbreads
- Crème fraîche
Instructions
- Melt the butter in a saucepan and cook the onion until soft and translucent.
- Add the garlic and ginger and cook for about a minute before stirring in the spices and tomato purée.
- Add the chopped tomatoes, cream and stock, let the sauce simmer gently for 5 minutes, then blend it until smooth.
- Season the sauce with salt and freshly ground pepper, add the sweet potato, cover with a lid and let it simmer for about 10 minutes. The sauce should be bubbling.
- Add the cauliflower and continue cooking, still covered, for about 6 minutes - or until the sweet potato is tender. The cauliflower can keep a little bite.
- Add the drained butter beans, heat the dish through and season to taste with the sugar and a little more spice if needed.
- Serve with pan-fried flatbreads, rice and crème fraîche.
Nutrition
Calories: 601kcal | Carbohydrates: 50g | Protein: 11g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 126mg | Sodium: 738mg | Potassium: 1189mg | Fiber: 10g | Sugar: 17g | Vitamin A: 16446IU | Vitamin C: 54mg | Calcium: 180mg | Iron: 4mg