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Butter bean makhani


Serves: 4
timePrep time: 10 mins
timeTotal time:
Butter bean makhani
Recipe photograph by Toby Scott

Butter bean makhani

Makhani is a rich and creamy curry made with ground almonds. Serve our butter bean version with chapatis or naans for a satisfying veggie dinner

Serves: 4
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
415Kcal
Fat
20gr
Saturates
6gr
Carbs
39gr
Sugars
23gr
Fibre
12gr
Protein
13gr
Salt
0.6gr

Esther Clark

Esther Clark

Esther is a food writer and stylist based in London. Prior to becoming a writer, she worked as a chef on a farm in rural Tuscany before eating her way around the rest of Italy. At home she doodles little food illustrations and loves to eat crispy roast chicken, sandwiches stuffed with pickles and scoops of creamy pistachio gelato.
See more of Esther Clark’s recipes
Esther Clark

Esther Clark

Esther is a food writer and stylist based in London. Prior to becoming a writer, she worked as a chef on a farm in rural Tuscany before eating her way around the rest of Italy. At home she doodles little food illustrations and loves to eat crispy roast chicken, sandwiches stuffed with pickles and scoops of creamy pistachio gelato.
See more of Esther Clark’s recipes

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

  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.

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