Butter beans in tomato sauce

Probably everyone is familiar with those moments when the fridge seems completely empty and you have to dig out all your dry and canned goods to make a meal. And sometimes it’s in those moments that some very tasty roads are born. This recipe was also inspired by one of those times when all you could see in the cupboard were beans, coconut cream and tomatoes.

Such a simple sauce is so universal and instead of or in addition to beans, you can also use chickpeas, green peas, cauliflower, okra or any other vegetable.

Quantity: 4-5
Time: 25 min
Severity: medium

• 570 g pre-cooked or canned and rinsed butterbeans
• 400 g crushed tomatoes
• 250 ml crispy coconut cream
• 1,5 tbsp coconut oil
• 1 larger onion
• 4 cloves of garlic
• a piece of ginger about 2 cm long
• 1 red chilli (decide the amount to your taste)
• 1 teaspoon tikka masala spice mix
• 1 teaspoon garam masala spice mix
• 0,5 teaspoon turmeric
• ¼ lime juice
• salt to taste
• handful of fresh coriander

How to prepare Indian butter beans?

Heat the coconut oil in a pan and fry the finely chopped chilli, onion, ginger and garlic until the onion is translucent. Then add the spices and heat for another 2-3 minutes, stirring occasionally. Turn the heat down a little and add the coconut cream and crushed tomatoes, mix well and leave to simmer under the lid for 5 minutes. Then add the beans, lime juice and salt and cook without the lid for another 5-7 minutes. Serve with chopped fresh coriander.

Buckwheat, rice, cauliflower “rice” or quinoa, for example, are good on the side.