Butter bean makhani

Ingredients

• 1 tbsp sunflower oil
• 1 large red onion, finely chopped
• 4 tbsp medium curry paste (tikka works well)
• 2 x 400g tins butter beans, rinsed and drained
• 1 x 400g tin chopped tomatoes
• 4 tbsp whipping or double cream
• 40g ground almonds
• 3 tbsp clear honey
• 1 x 100g tub pomegranate seeds

• Step by step

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  1. Heat the sunflower oil in a large pan over a medium heat. Add the onion, reserving a small handful for later. Fry the onion along with a good pinch of salt for around 5 minutes or until softened, stirring every so often. Stir through the curry paste and cook for a further 1 minute.
  2. Add the butter beans and chopped tomatoes to the pan and bubble for 5 minutes. Stir through the cream, almonds and honey, season to taste.
  3. Mix the remaining chopped onion with the pomegranate seeds and seasoning. Spoon the creamy butter bean makhani into deep bowls. Top with the jewelled onion mixture. Serve with warm chapatis or naan to scoop up the beans.
  
  
• source:https://www.sainsburysmagazine.co.uk/recipes/mains/butter-bean-makhani

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