Curried butter beans with flatbreads
Dr Rupy's curried butter beans are sweet, earthy and with a touch of heat. You can make a curry paste in minutes and this simple recipe is so satisfying. You’ll be able to tell the difference immediately and it’s worth the extra effort to give these beans the boost of flavour they deserve. Packed with fibre, polyphenols from the tomatoes and anti-inflammatory benefits from the spices in the paste, you’ll come back to this recipe again and again.
Each serving provides 511 kcal, 16.2g protein, 60.1g carbohydrate (of which 10.1g sugars), 19.6g fat (of which 14.1g saturates), 14.8g fibre and 1.24g salt.
Ingredients
For the curry paste
- 2 garlic cloves, peeled
- 5cm/2in piece fresh root ginger, peeled
- 50²µ/1¾´Ç³ú onion, roughly chopped
- 1 tbsp coconut oil
- 2 tsp mild curry powder
- 2 tbsp tomato purée
- 1 small red chilli, roughly chopped and seeds removed
For the curried butter beans
- 1 tbsp coconut oil
- 200g/7oz cherry tomatoes, halved
- 400g tin butter beans, rinsed and drained
- 10g/â…“ oz fresh coriander, finely chopped
- salt and black pepper
- 2 flatbreads, to serve
Method
To make the paste, blend the garlic, ginger, onion, coconut oil, curry powder, tomato purée and chilli in a small blender or food processor, or a bullet blender. Add a splash of water to loosen slightly.
For the curried butter beans, heat the coconut oil in a lidded pan, add the curry paste and cook over a low heat for 3–4 minutes. Season with salt and pepper. Add the cherry tomatoes and stir in a splash of hot water. 
Cover with the lid and continue to cook on medium heat for 10 minutes, or until the tomatoes are starting to break down. Use the back of a spoon to gently crush the tomatoes.
Remove the lid, add the beans and continue to cook for another few minutes to warm the beans through.
Finish with lots of coriander and divide between two plates. Serve with flatbreads on the side.