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Adam Liaw’s butter bean curry

Adam Liaw
Adam Liaw

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Butter bean curry.
Butter bean curry.William Meppem

Think of this dish as a cheat’s butter chicken, but without the chicken. It will feed a family of four for about $2 a serve.

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Ingredients

  • 3 tbsp vegetable oil

  • 1 brown onion, finely chopped

  • salt, to season

  • 3 cloves garlic, grated

  • 2cm ginger, grated

  • 2 tsp ground cumin

  • 3 tsp ground coriander

  • 1 tsp ground turmeric

  • 2 tsp garam masala

  • 1 tsp chilli powder (optional)

  • 1 x 400g can diced tomatoes

  • 2 x 400g cans butter beans, drained

  • 300ml thickened cream

  • ¼ cup roughly chopped coriander

  • 1 tbsp dried fenugreek leaves (optional)

  • steamed basmati rice, to serve

  • 1 small red onion, thinly sliced, to serve

Method

  1. Step 1

    Heat a medium saucepan over medium heat. Add the oil, onion and salt and fry for about 5 minutes until lightly golden. Add the garlic and ginger and fry for a further minute, then add the ground spices and cook for a minute more. Then add the tomatoes and mix well.

  2. Step 2

    Add the beans and about 1-2 cups of water. Cover and simmer for 10 minutes, then stir through the cream. Stir through the coriander and fenugreek leaves (if using). Serve with rice and a few slices of red onion.

Adam’s tip: If you want to make beans even more affordable, buy them dried rather than canned. They require soaking and a slightly longer cooking time,
but are less than a third of the price of canned beans.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-butter-bean-curry-20230704-p5dlq8.html