• 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