EASY VEGAN BUTTER BEAN & COCONUT CURRY 🥘
Fancied something meat free this evening and haven’t used any of my syns yet today, so this meal was in my sight. Beautiful curry softened by light coconut milk. I used 400g of Aldi’s Asia Specialities reduced fat coconut milk which worked out at 3.5 syns per portion of cooking for 4
🤍 Start off by roasting sweet potato and butternut squash marinated in curry powder in the oven while making the curry.
🥥 To make the curry paste, heat a pan with some frylight and add in chopped onion, chopped garlic, grated ginger and chilli. Cook for 5-8 minutes until the onion is translucent.
🤍 In a food processor add all of the contents from the pan, as well as ground coriander, ground cumin, garam masala, curry powder, tomato purée and salt. Blend to a smooth paste – add a dash of water, if needed.
🥥 Add the curry paste back to the pan for 2 mins over a medium-high heat, stirring from time to time so it doesn’t burn.
🤍 Add in drained butterbeans and chopped tomatoes or passata, and simmer for 5 minutes.
🥥 Add coconut milk and let simmer on medium heat for 20-30 minutes until the sauce has slightly reduced down. Finally add in chopped coriander and mix in the roasted butternut squash and sweet potato.
🤍 Serve with rice and if you like homemade Slimming World naan bread
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