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Vegetarian Butter Bean Curry

This vegetarian butter bean curry is a traditional Indian curry which can be made with either butter beans or red kidney beans. If prepared with fresh beans, then soak the beans overnight. However this recipe works well with canned beans, as the juice makes a nice thick gravy.

Vegetarian Recipes: Butter Bean Curry

This recipe is an ideal healthy weight watchers recipe as it is low in points and high in protein and fibre.

Note: Nutritional values are provided per serving. Fat values refer to Saturated Fat. Points values refer to the Weight Watchers point system

bean curry Serves:Serves 6
Prep Time:10 minutes
Cook Time:30 minutes
Sat Fat:1g

2 450g cans butter beans

2 tablespoons canola oil

1 onion, sliced finely 1 teaspoon mustard seeds

3 medium tomatoes, liquidised or grated

1 teaspoon crushed garlic

1 teaspoon salt

0.5 teaspoon tumeric

1 teaspoon cayenne pepper (red chilli powder)

1 teaspoon cumin powder

Juice of half a lemon

  1. Heat oil in a pot, add onions and fry until golden brown
  2. Add mustard seeds, and when they begin to splutter, add tomatoes.
  3. Add garlic, salt, tumeric, chilli powder and cumin powder, and stir.
  4. Cook for 10 minutes, then add beans, together with all the juice in the can.
  5. Stir and leave to cook on low heat for 30 minutes, until beans are cooked through.
  6. Stir in lemon juice.
  7. Garnish with coriander and serve with rice, and a side salad.

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