Carbs
14g
Time
30 mins
Calories
210
Veg Servings
3
Ingredients
- 2 packs of Fullgreen Cauliflower Rice (400g / 14oz)
- 1 tin of Butter Beans, drained (14 oz / 400g)
- 1 tin 400g (14 oz) tin chopped Tomatoes
- 1 medium Onion, chopped
- 4 tsp of Garlic Paste - or 2 cloves of fresh, chopped Garlic
- 2 tsp of Ginger Paste
- 1½ tbsp of Mild Curry Powder
- 2 tsp of Garam Masala
- 1 tsp of Ground Coriander
- ½ tsp of Ground Cumin
- ½ tsp of Turmeric
- 1 small tin of half-cream Coconut Milk (200g / 7 oz)
- A handful chopped Cilantro
- A little Oil
- Salt & Papper to taste
- 1 cup of frozen Carrots & Peas (optional)
Method
- 1 Rinse and drain the Butter Beans and set them aside.
- 2 Heat a little Oil in a large skillet and sauté the chopped Onion over Medium heat until soft and slightly browned
- 3 Add the Garlic and Ginger pastes, Curry Powder, Garam Masala, Ground Coriander, Cumin and Turmeric. Cook for a further minute or two - until fragrant, continuously moving so it doesn't stick.
- 4 Pour in the chopped Tomatoes and Coconut Milk. Stir until everything is combined and the Coconut Milk is fully dissolved and the sauce is smooth.
- 5 Now add the Butter Beans and bring the sauce to a gentle simmer, before reducing the heat to Low. Season with Salt and Pepper and cook for 15 minutes or until the sauce thickens
- 6 Whilst the Curry is cooking there's plenty of time to prepare the Cauli Rice (it only takes a few mins). First pour a cup of frozen Carrots and Peas into a seperate Skillet and stir over a gentle heat until the veg thaws. Then add the Fullgreen Cauli Rice and cook for a further 2 mins.
- 7 When the Curry is ready, sprinkle a handful of chopped Cilantro over the top and serve immediately with the Cauli Rice
- 8 Enjoy!!
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