la mer cream 1 oz

CREAMY BUTTER BEAN CURRY

This aromatic Indian-inspired Butter Bean Curry is bound to become your go-to for midweek dinners! Creamy, flavorful, and entirely vegan, it’s made with canned butter beans and coconut milk. Perfect for beginners, it’s simple to prepare, ideal for batch cooking, and freezer-friendly for ultimate convenience.

WHY THIS RECIPE WORKS

Bean curries are a staple for midweek dinners in our home, and for good reason! They’re incredibly easy to whip up in one pot, delivering bold flavors thanks to a medley of spices and fresh ingredients. This butter bean curry is not only freezer-friendly but also reheats beautifully, making it a perfect choice for vegan meal prep and batch cooking.

INGREDIENTS

  • 2 cans butter beans (14 oz/400 g each), drained
  • 1 tablespoon rapeseed oil
  • 1 small yellow onion, diced
  • 5 garlic cloves, grated
  • ¼ teaspoon salt
  • 2 teaspoons fresh ginger, grated
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 2 teaspoons garam masala
  • 2 tablespoons curry powder
  • 1 can chopped tomatoes (14 oz/400 g)
  • 1 can coconut milk (13.5 oz/400 ml)
  • 1 cup frozen spinach (150 g/5.3 oz)
  • Chili powder to taste (optional)
  • Salt and pepper to taste

To serve:

  • Basmati rice
  • Fresh coriander
  • Homemade naan bread
  • Coconut yogurt (optional)

INSTRUCTIONS

  • Prepare the Base:
    Heat the oil in a large skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until softened. Stir in the garlic and sprinkle with salt.
  • Add Aromatics:
    Stir in the grated ginger, followed by the spices (ground coriander, cumin, garam masala, and curry powder). Toast the spices for 1-2 minutes until fragrant.
  • Combine Ingredients:
    Pour in the chopped tomatoes and add the frozen spinach. Stir well, then mix in the butter beans and coconut milk. Lower the heat and let the curry simmer for 15-20 minutes until thickened and aromatic.
  • Season and Serve:
    Adjust the seasoning with salt and pepper to taste. Serve the curry over basmati rice with fresh coriander, homemade naan bread, and a dollop of coconut yogurt if desired.

NOTES

  • Curry Powder: The level of heat and flavor depends on the curry powder you choose. For a spicier curry, opt for a masala blend with some heat. If you prefer a milder dish, use a gentle curry mix. Start with the suggested amount and adjust to taste during cooking.
  • Adjusting Spice: If the curry ends up too spicy, stir in coconut yogurt to balance the heat.
  • Butter Beans: These are also known as lima beans, so either works perfectly in this recipe.
  • Coconut Milk: To reduce fat content, you can use low-fat coconut milk without sacrificing much creaminess.
  • Nutritional Information: Please note, nutritional values are estimates and may vary depending on the ingredients used.

MEXICAN MACARONI SALAD

If you love bold Mexican flavors, this Mexican macaroni salad is a must-try for your summer BBQs and cookouts. It takes the classic macaroni salad and gives it a delicious twist with roasted corn, black beans, bell peppers, and a creamy Mexican-style dressing. Simple to make and the perfect side dish for any occasion!

INGREDIENTS

For the Salad:

  • 1 lb elbow macaroni (gluten-free if needed)
  • 2 ears (1 cup) fresh corn (or canned/frozen, thawed)
  • 1 cup black beans, drained and rinsed
  • 1 cup cherry tomatoes, quartered
  • 1 green bell pepper, diced
  • 1/2 medium red onion, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 1 jalapeño, seeded and finely diced

For the Dressing:

  • 3/4 cup Greek yogurt (or mayonnaise)
  • 1/3 cup sour cream
  • Juice of 1 lime (about 3 tablespoons), plus more to taste
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 garlic clove, minced
  • 1/2 teaspoon kosher salt

INSTRUCTIONS

  • Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
  • Heat a grill (indoor or outdoor) over high heat and brush the corn with a little oil. Grill the corn for a few minutes on each side, until it starts to brown. Alternatively, roast the corn at 425°F for 12-15 minutes. Let it cool, then cut the kernels off the cobs.
  • In a small bowl or blender, combine all of the dressing ingredients—Greek yogurt, sour cream, lime juice, chili powder, cumin, garlic, and salt. Mix until smooth.
  • In a large bowl, combine the cooled pasta with the black beans, cherry tomatoes, bell pepper, red onion, cilantro, and jalapeño.
  • Pour the dressing over the salad and toss to coat everything evenly.
  • Cover and refrigerate for at least 30 minutes for the best flavor, or serve at room temperature. Taste and adjust with more salt or lime juice if needed. Before serving, top with fresh cilantro and sliced jalapeño for garnish.

Enjoy this zesty, creamy Mexican macaroni salad at your next gathering!