One-Pan Creamy High-Protein Coconut Butter Bean Curry

Serves 2
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Directions

  1. 1Lightly sauté 180g of cooked butter beans in the pan with a pinch of salt.
  2. 2Remove the sautéed butter beans and keep them aside.
  3. 3Add 1 tsp of coconut oil to the pan.
  4. 4Add whole spices: bay leaf, cinnamon, cloves, and cardamom.
  5. 5Add 1 medium finely chopped onion and sauté until deep golden.
  6. 6Add 1 big piece of chopped ginger and 4-5 garlic cloves, then cook until fragrant and jammy.
  7. 7Add tomato purée from 1 large tomato.
  8. 8Add Kashmiri chilli, coriander, cumin, and salt to taste.
  9. 9Cook until the mixture is thick and oil separates.
  10. 10Remove the whole spices before blending.
  11. 11Blend the masala base with 100g of silken tofu and water as needed until silky smooth.
  12. 12Add the gravy back to the pan.
  13. 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.
  14. 14Add the whole butter beans back to the pan.
  15. 15Simmer for 3-4 minutes so the beans absorb the flavor.
  16. 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.