Butter Bean Curry For Easter Day 2024 

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This vegetable curry has a pleasant texture thanks to the butter beans. On top of them is dark-skinned eggplant, which is full of healthy fats.

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Ingredient

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– 2 tbsp rapeseed oil – 2 onions (320g), finely chopped – 1 tbsp finely grated ginger – 3 large garlic cloves, finely grated – 1 red chilli, deseeded and sliced – 2 x 400g cans butter bean – 2 tsp vegan bouillon powder – 1 tsp cumin seed – 2 tbsp medium curry powder – 400g can chopped tomatoe – 1 aubergine (320g), cut into cube – 15g coriander, chopped – 250g pouch cooked wholegrain rice – For the raita – 2 small bananas, peeled and finely chopped – ½ lime, juiced – ¼ cucumber, finely chopped – 1 small red onion (60g), finely chopped – 1 red chilli, deseeded and sliced

Ingredient

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In a non-stick pan over medium heat, cook onions for 8 minutes until tender. Add ginger, garlic, and chilli and simmer for a few minutes. 

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Step 1

Instructions

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Measure 300ml of butter bean liquid into a jug and mix in the bouillon powder to produce stock (don't worry if it's thick or lumpy—it will dissolve in the pan). 

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Step 2

Stir cumin seeds and curry powder into onions, then tomatoes, beans, and aubergine. Add stock. Bring to boil.

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Step 3

Prepare the mash 25 minutes before cooking. Add the swede to boiling water in a big pan. After 5 minutes, add the potato and cook for 15-20 minutes until soft. Drain and mash with black pepper.

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Step 4

Enjoy half the stew and mash now, then chill the remainder to reheat later. Will chill for days. Reheat stew in a pan until hot. Reheat the mash in the microwave. If desired, add broccoli or peas.

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Step 5

Also see

Chicken & Lemon Skewers For Easter Day 2024 

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