OUR RECIPES
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Butterbean Curry
Serves: 4Prep time: 10 minsCook time: 15 minsINGREDIENTS
1 tbsp vegetable oil
250g cherry/mini tomatoes
2 x 400g cans butterbeans, drained and rinsed
2 spring onions, sliced
1 x 415g Denny Malay Curry Cook-In Sauce
Salt and pepper, to taste
METHOD
Heat the vegetable oil in a large pan over medium-high heat. Add the cherry tomatoes and roast for 6–8 minutes, tossing occasionally, until blistered and slightly charred. Add the butterbeans and spring onion.
Pour in the Denny Mild Malay Curry Cook-In Sauce and stir to coat. Add a splash of stock or water if a thinner consistency is preferred.
Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally, until the beans are tender and the sauce is rich. Season to taste with salt and pepper if necessary.
Either garnish the curry straight in the pot or spoon the curry into bowls and drizzle with chilli oil, add a swirl of yoghurt, sprinkle of crispy onions, and finish with fresh coriander.
Serving suggestion:
Serve with hot naan breads or home made 3 ingredient flatbreads.
