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Curried bean stew

By Abigail Donnelly
2
Easy
10 minutes
10 to 15 minutes

Ingredients

  • 2 T olive oil
  • 1 small onion, sliced
  • 1 t minced ginger
  • 1 t minced garlic
  • 1 minced fresh chilli
  • 2 t ground cumin
  • 2 t ground turmeric
  • 1 t ground coriander
  • 2 t curry powder
  • 1 400g can of tomatoes
  • 1 400g can of butter beans
  • poppadoms, to serve
  • fresh coriander

Method

Heat the olive oil and gently fry the sliced onion, minced ginger, minced garlic, minced fresh chilli until soft.

Add the cumin, turmeric, coriander and curry powder. Fry the spices for 30 seconds and then add the can tomatoes.

Simmer for 10 to 15 minutes and adjust the consistency with chicken stock if necessary.

Drain the butter beans and add. Remove from the heat when the beans are heated through.

Serve with poppadoms and chopped fresh coriander.