Ingredients:
1 tablespoon olive oil
1 small yellow onion diced
2 tablespoons curry powder
2 teaspoon garam masala
3 cloves garlic, minced
2 teaspoons fresh ginger grated
2 (14-oz) cans of butter beans (400 g) drained
1 (14-oz) can diced tomatoes
1 (14-oz) can coconut milk
To serve: plain vegan yogurt, cilantro, black sesame seeds, red chili pepper, rice, naan bread
Directions:
Heat the olive oil in a large non-stick skillet over medium-high heat. Add the onion and saute until golden, about 2-3 minutes.
Stir in the curry powder, garam masala, garlic, and ginger. Stir fry for 1 minute.
Add the butter beans, diced tomatoes, and coconut milk. Bring to a simmer and cook for 8-10 minutes.
If desired, garnish the curry with a few tablespoons of plain vegan yogurt, pickled red onions, and sprinkle with cilantro, black sesame seeds, and sliced red chili pepper. Serve over rice or with naan bread for dipping.
