Butterbean Tikka Masala with Chilli and Lime Nuts 

Ingredients (serves 4)

Method

  1. Heat a large frying pan and add 3 tbsp vegetable oil. When the oil is hot add the onion and garlic. Season with salt and pepper and sauté for 10 minutes. Next add the turmeric, garam masala, coriander, cardamon and cumin. Cook out the spices for 5 minutes. Next add 1/2 cup of water. 

  2. Next add 5 tbsp tomato puree and fresh coriander. Cook for 5 minutes and finally add the cream, brown sugar and butterbeans

  3. Cook on a medium heat for 10 minutes. Adjust the seasoning with salt and pepper if needed. 

  4. Serve with rice and top with my chilli, maple and lime nuts. 

[To make the nuts mix all of the ingredients together well. Roast in the oven for 20 minutes on 180 degrees. Keep turning them to avoid them catching!] 

  • 2 large diced white onion 

  • 4 crushed garlic cloves 

  • 2 tsp turmeric 

  • 2 tsp garam masala 

  • 1 tsp ground coriander 

  • 1 tsp ground cumin 

  • 3 cardamon pods 

  • 5 tbsp tomato puree

  • 2 cups vegan Alpro cream 

  • 2 cups good quality butterbeans (425g drained) 

  • Good handful of chopped fresh coriander

  • 1 tbsp brown sugar

  • Sea salt and pepper

Chilli, maple and lime nuts

  • 1 cup cashew nuts 

  • 1/2 cup natural peanuts

  • 1 cup whole almonds 

  • Juice of 2 limes

  • 1 tbsp olive oil 

  • 2 tbsp maple syrup 

  • 1 tsp smoked paprika 

  • 2 tsp chilli powder 

  • 1.5 tsp sea salt 

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