Creamy Butter Beans Masala Curry

Ingredients:

• 1 tbsp ghee or avocado oil
• 1 tsp cumin seeds
• 1 large onion diced
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tbsp tomato paste or 1/2 cup tomato puree
• 1,400 gram can butter beans/white beans
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp paprika or red chilli
• ¼ cup cashews (soaked in hot water for 10 mins)
• Coriander to garnish
• Cream optional
  

Method:

• Blend the cashews to a paste using the water they were soaked in. I use a Nutri Bullet for this.
• In a pan, heat some ghee or oil.
• Once hot, add cumin seeds and sauté.
• Add the diced onions and cook till they turn translucent.
• Add the ginger garlic paste and cook for a few minutes. Don’t let it burn and deglaze with water if required.
• Add the tomato paste and cook till the mixture starts to leave oil. About 5-7 mins
• Add water to make the sauce.
• Add the spices and cook for a few minutes.
• Add the beans and the cashew paste.
• Cook for another 3-4 minutes.
• Season and Garnish with cream (if using) and Coriander leaves.
• To store: Place in the refrigerator and reheat in the microwave or oven or stove top, can be frozen. Defrost in the refrigerator before heating up.