Butter Bean Curry with Cashews & Cauliflower Rice
By Claire Georgiou, Reboot Naturopath, B.HSc ND
I love curries in the cooler months and the last few days have cooled down as we are now in our Autumn in Australia, no more summer fun for us! I felt like a lovely rich curry that my children would also enjoy that was mild enough so they could eat it. This is a take on the standard butter chicken curry without the butter or the chicken! I also love to use cauliflower rice to lighten the meal up and add more phytonutrients to my meal! It’s a light and great way to enjoy the sauce.
Ingredients
- ½ cup (75 g) cashews
- 1 tbsp coconut oil
- 1 brown onion
- 3 garlic cloves, crushed
- 1 inch (2.5 cm) piece of ginger, grated (or dried 1 tsp.)
- 2 tsp cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp dried turmeric
- 1 tsp ground chili (optional)
- ½ small butternut squash or pumpkin, chopped
- 1 zucchini, chopped
- 1 large carrot, chopped
- 1 small sweet potato, chopped
- 2 cups (450 g) tomato passata/puree
- 1 cup (250 ml) vegetable broth/stock
- 1 3/4 cup (400 ml) coconut milk/cream (unsweetened)
- 1 cup (260 g) butter beans, canned (BPA free) or dried beans cooked
- sea salt & pepper, to taste
- ½ cauliflower for cauliflower rice
- Cilantro (Coriander) leaf – to garnish to add flavor
Directions
- Soak cashews for 1-2 hours then rinse (optional – helps to soften cashews), blend with ½ cup of water and set aside.
- Heat oil in a large pot on a medium heat, add onions, garlic, and ginger and cook until translucent.
- Add spices and stir for a few minutes to release the aromas.
- Add the chopped vegetables and stir in with the spices then add the tomato puree, cashew blend, vegetable stock, coconut milk/cream, salt and pepper and beans.
- Simmer slowly until the vegetables are tender while mixing occasionally.
- While curry is cooking prepare cauliflower and steam some greens for added nutrition such as broccoli (optional).
- For the cauliflower rice: chop cauliflower into florets, cook lightly (steam or boil) for 8-10 minutes (you still want a crunch) then process in a blender or mashed with a potato masher.
- Serve the curry with the cauliflower rice and garnish with coriander.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6
Substitutions
- Cashews – almonds, macadamia
- Coconut oil – olive oil
- Butternut pumpkin – sweet potato, eggplant
- Coconut milk – Almond milk (unsweetened), water
- Butter Beans – chickpeas, lentils, pinto beans
- Cauliflower – broccoli, brown rice, quinoa
Calories: 340
Fat: 23g
Trans Fat: 18g
Cholesterol: 0mg
Sodium: 530mg
Carbohydrates: 33g
Fiber: 7g
Sugars: 12g
Protein: 8g