Ingredients

Method

• 2 T butter
• 1 onion, finely chopped
• 1 t garlic, crushed
• 1 t fresh ginger, crushed
• 1 T fresh turmeric, crushed
• 1 T crushed chillies
• 1 t ground cumin
• 1 t ground coriander
• 2 sprigs fresh curry leaves
• 1 t dried chilli Flakes
• 1 x 400 g can butter beans, drained
• 1 x 400 g can cannellini beans, drained
• 1 x 400 g can chickpeas in brine
• 1 x 400 g can coconut cream
• rotis, for serving
• lemon juice, for serving
• mint, for serving

Method

Ingredients

1. Preheat the oven to 180°C. Heat the butter in an ovenproof pan over a medium heat and fry the onion
for 5 minutes. Add the garlic, ginger, turmeric and chillies and fry for 5 minutes. Add the spices and fry until fragrant, about 2–3 minutes.

2. Add the beans and heat through, then add the coconut cream. Bake for 20 minutes.

3. Heat the rotis according to package instructions and serve with the beans, a squeeze of lemon juice and mint.

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