Creamy Butter Bean Curry

Name: Creamy Butter Bean Curry
Total time: 48 min
Yield: 4
Ingredients: 1 onion diced; 8 ounces baby bella mushrooms or white button, sliced or diced; 1 inch grated ginger; 3 cloves garlic minced or crushed; 1 jalapeno finely diced; 2 tablespoons curry powder; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1 pinch ground black pepper; 1 can diced tomatoes 14.5 ounces, 411 grams; 1 can full fat coconut milk or, 13.5 ounces, 400 milliliters light; 2 cans butter beans 16 ounces, 454 grams each, drained; 1 tablespoon tamari; 3/4 teaspoon salt or to taste; 1 cup frozen peas; 2 tablespoons fresh lemon juice

THREE LITTLE CHICKPEAS

16Ingredients

48Minutes

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Ingredients

US|METRIC

4 SERVINGS

1 onion (diced)

8 oz. baby bella mushrooms (or white button, sliced or diced)

1 inch grated ginger

3 cloves garlic (minced or crushed)

1 jalapeno (finely diced)

2 Tbsp. curry powder

1 tsp. ground cumin

1/2 tsp. ground coriander

1 pinch ground black pepper

1 can diced tomatoes (14.5 ounces, 411 grams)

1 can full fat coconut milk (or, 13.5 ounces, 400 milliliters light)

2 cans butter beans (16 ounces, 454 grams each, drained)

1 Tbsp. tamari

3/4 tsp. salt (or to taste)

1 cup frozen peas

2 Tbsp. fresh lemon juice

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Creamy Butter Bean Curry

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