Butter Butter Beans
Recipe by Aga Oraez4
servings30
minutes40
minutesIngredients
3 cups of cauliflower florets
1 can or 1 1⁄2 cups cooked and drained butter beans
1 tsp garam masala
1⁄4 tsp ginger powder
Big pinch of salt
1 tsp olive oil, or melted vegan butter
- Gravy
3 Tbsp vegan butter
3-4 whole cloves
4 cardamom pods or 1⁄2 tsp of ground cardamom
1⁄2 tsp coriander powder
1⁄2-1 tsp of red chili powder
1⁄8 tsp cinnamon
- Garnish
Cilantro
Directions
- Preheat the oven to 200°C. Prepare the ingredients. Dice the onion, mince the garlic, and divide the cauliflower into florets.
- Place cauliflower florets and drained butter beans in a large bowl, add garam masala, ginger, salt, and vegan butter or oil and mix until evenly coated. Move onto a baking tray and roast for 20 minutes.
- Prepare the gravy. If using whole spices, which I recommend, break the spices down using a mortar and pestle. In a large pan, melt the vegan butter over medium heat and add all the spices. Heat the spices for 3-4 minutes until nicely fragrant. Add onion, ginger, and garlic and sauté
- until translucent and fragrant, 3-4 minutes. Incorporate passata, butter beans, and raw sugar. Simmer on medium- low heat for 10 minutes.
- Once the cauliflower and beans are ready, add them to the gravy. Mix in coconut cream and spinach. Add salt and pepper to taste, and simmer on medium heat for 5 more minutes.
- Remove from the heat and serve with naan bread, rice, and garnish with cilantro.
Notes
- Exclusively from my recently published e-cookbook 'It's all about the BEANS' in which you can find a full guide on how to best cook beans, as well as other delicious recipes with beans as the star of the dish.
Butter Chicken is one of the very first dishes I took a spin on to make suitable for vegans. Since then, I have perfected the recipe, and here it is. An insanely creamy and buttery gravy with roasted cauliflower and butter beans. It’s a dish that amazes all, traditional butter chicken lovers included.
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