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🫘 BUTTER BEAN BUTTER CURRY 🌿 Craving a curry? Don’t open the takeaway app. Make this instead. Rich, creamy and deeply spiced — this butter bean butter curry is genuinely better than most takeaways. One pan, 20 minutes, and a fraction of the price. High in fibre, packed with plant protein. Cancel the takeaway. Save this one x Serves 4 For the curry 4 tbsp dairy-free butter 1 onion 1 bay leaf 2 garlic cloves 2 inches fresh ginger 2 tsp garam masala 2 tsp ground coriander 2 tsp ground cumin 2 tsp ground turmeric 1 tbsp tomato purée 400g tin polpa tomatoes 2 × 400g tins butter beans 200ml coconut or oat cream Salt, pepper and sugar to taste To serve Basmati rice Plant-based naan Crispy onions Fresh coriander Fresh green chilli Lime Indian pickle How to Make It 1️⃣ Finely dice the onion. Peel and grate the garlic and ginger. 2️⃣ Melt the butter in a large pan over medium heat. Add the onion, bay leaf and a pinch of salt, stir for 5 minutes until soft. Add garlic and ginger, stir for 1 minute. 3️⃣ Add garam masala, coriander, cumin and turmeric, stir for 30 seconds. Add tomato purée and stir to combine. Add polpa tomatoes and simmer for 3–4 minutes. 4️⃣ Drain most of the liquid from the butter beans, add to the pan and simmer for 1 minute. Pour in the cream, stir and simmer for 3–4 minutes until rich and thickened. Remove the bay leaf. Season with salt, pepper and a little sugar. 5️⃣ Serve over fluffy basmati rice, topped with fresh coriander, crispy onions, green chilli, a squeeze of lime and an Indian pickle if you have one. ⏳ Short on time? BOSH! fresh and frozen meals are available in Tesco now. 📘 Want more recipes? Pre-order our new cookbook More Plants (link in bio). 🧑‍🍳 Enjoyed this? Follow @bosh.tv