One-Pan Creamy High-Protein Coconut Butter Bean Curry
Serves 2
Directions
- 1Lightly sauté 180g of cooked butter beans in the pan with a pinch of salt.
- 2Remove the sautéed butter beans and keep them aside.
- 3Add 1 tsp of coconut oil to the pan.
- 4Add whole spices: bay leaf, cinnamon, cloves, and cardamom.
- 5Add 1 medium finely chopped onion and sauté until deep golden.
- 6Add 1 big piece of chopped ginger and 4-5 garlic cloves, then cook until fragrant and jammy.
- 7Add tomato purée from 1 large tomato.
- 8Add Kashmiri chilli, coriander, cumin, and salt to taste.
- 9Cook until the mixture is thick and oil separates.
- 10Remove the whole spices before blending.
- 11Blend the masala base with 100g of silken tofu and water as needed until silky smooth.
- 12Add the gravy back to the pan.
- 13Add 85g of coconut milk (keeping a tablespoon aside for the end) with 1/2 cup of water and let it simmer for 5-6 minutes.
- 14Add the whole butter beans back to the pan.
- 15Simmer for 3-4 minutes so the beans absorb the flavor.
- 16Finish the curry with kasuri methi, garam masala, and coriander.
Ingredients
- 180 g cooked butter beans
- 1 pinch salt
- 1 tsp coconut oil
- bay leaf
- cinnamon
- cloves
- cardamom
- 1 medium onion, finely chopped
- 1 big piece ginger, chopped
- 4 -5 garlic cloves
- 1 -2 green chilli
- 1 large tomato tomato purée (from 1 large tomato)
- Kashmiri chilli
- coriander
- cumin
- to taste salt
- 100 g silken tofu
- 85 g coconut milk
- as needed water
- 0.5 cup water
- kasuri methi
- garam masala
- coriander
Equipment
panblender
Tips
- You can swap butter beans with rajma or whole soya bean.
- You can swap silken tofu with low-fat paneer or regular tofu, but macros will vary.
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