Spicy, Butter Bean (Lima Bean) Madras Curry Recipe
Delicious and aromatic curry that's low fat, low calorie, high fibre, and whole foods plant based.
Equipment
- 400g dried butter beans
- Large, non stick pans
- Chopping board
- Wooden spoon
- Chopping knife
Ingredients
- 400 g dried butter beans (pre cooked) Make sure you soak cook these as per packet instructions before you begin this recipe. Alternatively, you can use 3 400g cans of pre cooked butter beans.
- 2 green bell peppers Thinly sliced
- 1 lg onion Thinly sliced
- 6 cloves garlic Crushed
- 2-3 tsp hot madras powder
- 1 heaped tbsp general curry powder of choice
- 1 heaped tbsp turmeric powder
- 2.5 cups soya milk Go for organic, unsweetened if possible.
- 1.5 cups veggie stock
- 2 tsp brown sugar Can be subbed for coconut sugar or other sweetener.
- 2 tbsp tomato paste
- 7-8 crushed cardamon pod seeds
- Large handful fresh coriander And extra for serving.
Instructions
- Have your butter beans pre prepped and fully cooked as per packet instructions before you start your curry. If using canned or jarred, then no prep necessary apart from draining and rinsing.
- Get your brown rice on to cook as this will take around 30 minutes.
- In the meantime, in a large, non stick saucepan, dry fry your thinly sliced onions and garlic until browning and beginning to stick. The idea is to go for as long as you can without adding any water to be able to caramelise your onions and get FLAVOUR out of them. Once they start sticking too much, feel free to add splashes of hot water.
- Next add your sliced, green peppers to the pan and continue frying as dry as possible for a further 5 minutes or so.
- Now add your dry seasonings and fry out for a further minute before adding your fluids, tomato paste and sugar. Bring to a simmer, cover, then simmer for a further 15 minutes until reduced down and thickened.
- Before serving add a big handful of chopped coriander and stir in.
- Serve with brown rice and more coriander for a healthy, very low fat, high fibre meal.