Butter Bean Curry

For 2 servings

• vegetable oil1 tbsp
• onion, chopped1/2
• garlic clove, crushed1
• grated ginger1/2 tsp
• ground cumin1/2 tsp
• turmeric1/2 tsp
• garam masala1/2 tsp
• tin chopped tomatoes200 g
• tin butter beans, drained400 g
• coconut milk100 ml
• Fresh coriander, to serve

1. 1

   Heat the oil in a pan over medium heat. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened and translucent.

2. 2

   Add the garlic and ginger and cook for 30 seconds until fragrant, keeping it moving so it doesn't catch.

3. 3

   Add the cumin, turmeric and garam masala, stirring constantly for 30 seconds, you should be able to smell the spices clearly, if they start to smell sharp or acrid rather than warm and toasted, the heat is too high.

4. 4

   Add the chopped tomatoes and simmer for 8 minutes, stirring occasionally, until thickened and the raw tomato smell has cooked away.

5. 5

   Add the butter beans and coconut milk, stirring gently so the beans don't break apart. Simmer for a further 8 to 10 minutes, keeping the heat low enough that it's a gentle bubble rather than a hard boil, this stops the coconut milk from splitting.

6. 6

   Scatter with fresh coriander before serving with rice or flatbread.