This rich, fragrant, and gently spiced butter bean curry is perfect served with veggies like steamed broccoli or wilted spinach. Enjoy it with warm bread, naan, or rice. A delightful vegan dish that serves 4.
1: Thinly slice 1/4 of the red onion and add it to a bowl with the juice from half of the lime and a pinch of salt. Stir, then set aside to pickle.
2: Chop the remaining red onion and half of the red chilli.
3: Add 2 tbsp of coconut oil to a casserole pot or large pan on medium heat, then add cumin seeds and cook for 1 minute to lightly toast the seeds.
4: Add the chopped red onion and red chilli, along with garlic and ginger. Cook for 7-8 mins or until the onion is nicely caramelised.
5: Stir in the curry powder and cook for a minute.
6: Add the tinned tomatoes, then fill a quarter of the empty tin with water and swirl it around to collect any leftover tomato juices, before pouring the water into the pot.
7: Add the butter beans and a generous pinch of salt. Stir, cover with a lid, and cook for 25-30 mins or until it has thickened.
8: Finally, stir in the yoghurt, maple syrup, and the juice from the remaining half of lime. Cook for another 2-3 mins before removing from the heat.
9: Slice the remaining half of red chilli and use it to top the curry along with some more yoghurt, coriander, pickled red onion, and nigella seeds.
