Potato and Butter Beans Curry

Ingredients

• 2 tablespoon coconut oil
• 1 red onion
• 1 tablespoon minced garlic
• 1 red pepper
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon mild curry powder
• 1/4 teaspoon crushed chilli (optional)
• 400 g (1 lb) potatoes, cut into 1-inch pieces
• 1 x 400 g (14 oz) tin butter beans
• 1 x 400 ml (14 oz) tin chopped tomatoes
• 1 x 400 ml (14 oz) tin low fat coconut milk

Instructions

1. 1

   Heat the coconut oil in a large pan...: Heat the coconut oil in a large pan or pot until melted. Add the red onion and cook for one-two minutes over medium heat until the onions are slightly translucent.

2. 2

   Mix in the garlic and the spices and...: Mix in the garlic and the spices and cook until the onions are coated.

3. 3

   Add the red pepper and stir well. Continue...: Add the red pepper and stir well. Continue to cook for another minute, then add the chopped tomatoes and coconut milk. Stir well until combined and bring to a simmer.

4. 4

   Add the chopped potatoes and butter beans and...: Add the chopped potatoes and butter beans and stir well. Add enough water to cover the potatoes (1-2 cups) and stir again.

5. 5

   Allow it to reach a boiling point, cover...: Allow it to reach a boiling point, cover with a lid, and simmer for 25-30 minutes until the potatoes are fork-tender. Stir occasionally to make sure the curry is not sticking.

6. 6

   Serve with chapati/roti or naan bread.