Butter Bean Vegetable Curry
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 Medium Eggplant (Chopped)
  • 1 Small Broccoli (Chopped)
  • 1 Medium Red Bell Pepper (Chopped)
  • 2 Dry Chilis
  • 2-3 Whole Cardamom Pods (Optional)
  • 1 Medium Red Onion (Small Diced)
  • 1 Medium Jalapeño (Small Diced)
  • 2 tsp Grated Garlic
  • 2 tsp Grated Ginger
  • 1 tbsp Curry Powder
  • 1 Handful String Beans (Trimmed and Chopped)
  • 1 14 oz Can coconut Milk
  • 1 14 oz Can Butter Beans (Drained and Rinsed)
  • 1 tbsp Green Onions (Chopped) (Garnish)
  • 1 tbsp Chopped Raw Cashews (Garnish)
  • ¼ cup Fresh Cilantro (Chopped) (Garnish)
  • Prepared Rice
Instructions
  1. Prepare all fresh produce as directed above.
  2. In a large/deep skillet, coated with oil, sauté the eggplant, red pepper and broccoli over medium heat. Stir frequently until the eggplant has reduced in size. About 5 minutes. Transfer to a bowl and set aside.
  3. Using the same skillet coated with 2 Tbsp of oil over medium heat, add the dried chilis and cardamom pods. Allow to heat until aromatic. 1-2 minutes.
  4. Add the onion and cook stirring frequently until evenly browned about 5 minutes.
  5. Next, add the ginger, garlic, jalapeño and curry powder. Stir to combine.
  6. Add the cooked vegetables back to the skillet, along with the string beans. Allow to cook for 1-2 minutes stirring constantly.
  7. Pour the coconut milk into the skillet and stir to combine and add the beans.
  8. Allow to simmer for 7-10 minutes.
  9. Serve with rice and garnish with cilantro and chopped cashew.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/butter-bean-vegetable-curry/