Ive always been a curry out of a jar kind of girl but i’ve stepped out of my jar and made a curry from scratch.
It was alot easier than I expected and was super tasty!
Butterbean and banana sounds weird but tastes suprising good.
Preparation time: 5 minutes
Cooking time: 15-20 minutes
Vegan ~ Gluten free
- 1 tin of butterbeans drained
- 1 banana cut into slices
- 2 brown onions
- 1 tbsp oil of choice
- 2 tsp of ginger powder
- 2 tsp of garlic powder
- 1 tsp of grounder cumin
- 2 tsp of ground corriander
- 1 tsp of gound turmeric
- 1/4 tsp of mild curry powder
- 200 mls of vegetable stock
- 250 mls of vegan double cream I use Elmlea
Add the oil to a large pan and add the onion, cook till slighlty browned
Add the garlic, ginger, turmeric, mild curry powder corriander and cumin and cook for around 1 minute
Add the stock and cook unitl the liquid reduces till its about half, stirring regular
Add the butterbeans and cream, simmer gently stirring occasionally for 5-6minutes
Add the sliced banana and cook for a futher 2 minutes
Serve with rice