Coconut Butter Bean Korma

4 Servings

Source: Little Sunny Kitchen

1 tablespoon vegetable oil or ghee
1 medium yellow onion chopped
3 cloves garlic pressed
1 teaspoon fresh grated ginger
14-ounce diced tomatoes or passata
1 tablespoon curry powder
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
¼ teaspoon ground cardamom
½ teaspoon fennel
½ teaspoon chili powder

14-ounce creamy coconut milk (canned)
1 tablespoon lemon juice, optional
14-ounce can butter beans drained and rinsed
Fresh cilantro or parsley chopped
Naan or basmati rice for serving

Heat olive oil in a pot over medium heat.
Add onion and cook until soft and translucent, followed by the garlic and the ginger.
Add diced tomatoes and all the spices, and cook for a couple of minutes until the mixture is fragrant.
Add coconut milk, lemon juice, and a cup of water and simmer for 5 more minutes.
Remove from heat, and blend the curry until smooth. Return to heat, add butter beans, and cook for 1 more minute.
Serve with basmati rice or naan bread, garnish with fresh cilantro or parsley.