RECIPE OVERVIEW
Traditionally this is a meaty dish, but we use butter beans and mushrooms to give a similar bite.
Ingredients Add to Shopping List
Serves: 4 people
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400 g Butter Beans
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400 g Chickpeas
drained and rinsed -
100 g Mushrooms
finely chopped -
1 tbsp Olive Oil
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1 bunch Spring Onions
finely chopped
For the curry paste
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3 - Cardamom Pods
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400 ml Coconut Milk
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2 tsp Cumin Seeds
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1.5 tbsp Curry Powder
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2 cloves Garlic
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1 tsp Ground Black Pepper
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1 tsp Ground Cinnamon
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0.5 tsp Ground Cloves
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2 tbsp Olive Oil
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1 - Red Chilli
deseeded -
1 - Red Pepper
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1 tsp Salt
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15 g SuperValu Fresh Coriander
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1 - SuperValu Fresh Ginger
thumb-sized piece, peeled -
1 tbsp SuperValu Smoked Paprika
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2 tbsp Tomato Puree
Method
- First make the curry paste. Remove the cardamom seeds from the pods. Remove the stalks from the fresh coriander and set the leaves aside for garnish. Put all the ingredients for the paste into a blender and blend until smooth.
- Heat the oil in a large frying pan set on a high heat. Add the mushrooms and spring onions and cook for 5 minutes, stirring regularly to avoid burning. Add the butter beans, chickpeas and half the curry paste. Stir well until a nice sauce develops. Add a little more of the curry paste to intensify the flavour if liked.
- Divide between serving bowls and garnish with the fresh coriander leaves.
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