Name: Adam Liaw’s butter bean curry
Cook time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 3 tbsp vegetable oil; 1 brown onion,finely chopped; salt,to season; 3 cloves garlic,grated; 2cm ginger,grated; 2 tsp ground cumin; 3 tsp ground coriander; 1 tsp ground turmeric; 2 tsp garam masala; 1 tsp chilli powder (optional); 1 x 400g can diced tomatoes; 2 x 400g cans butter beans,drained; 300ml thickened cream; ¼ cup roughly chopped coriander; 1 tbsp dried fenugreek leaves (optional); steamed basmati rice,to serve; 1 small red onion,thinly sliced,to serve

easyTime:<30 minsServes:4

Think of this dish as a cheat’s butter chicken,but without the chicken. It will feed a family of four for about $2 a serve.

Ingredients

3 tbsp vegetable oil
1 brown onion,finely chopped
salt,to season
3 cloves garlic,grated
2cm ginger,grated
2 tsp ground cumin
3 tsp ground coriander
1 tsp ground turmeric
2 tsp garam masala
1 tsp chilli powder (optional)
1 x 400g can diced tomatoes
2 x 400g cans butter beans,drained
300ml thickened cream
¼ cup roughly chopped coriander
1 tbsp dried fenugreek leaves (optional)
steamed basmati rice,to serve
1 small red onion,thinly sliced,to serve

Method

Step1
Heat a medium saucepan over medium heat. Add the oil,onion and salt and fry for about 5 minutes until lightly golden. Add the garlic and ginger and fry for a further minute,then add the ground spices and cook for a minute more. Then add the tomatoes and mix well.
Step2
Add the beans and about 1-2 cups of water. Cover and simmer for 10 minutes,then stir through the cream. Stir through the coriander and fenugreek leaves (if using). Serve with rice and a few slices of red onion.

Adam’s tip: If you want to make beans even more affordable,buy them dried rather than canned. They require soaking and a slightly longer cooking time,
but are less than a third of the price of canned beans.