Coronation butter beans recipe

A Coronation Chicken alternative for veggies, pretty damn tasty!

Coronation Butter Beans
Coronation Butter Beans

Ingredients – Makes about enough for 8 people to dip into at a party!

4 tins of good quality butter beans, drained

1 large tablespoon of mango chutney

2 large tablespoons of Greek yogurt

2 large tablespoons of good mayonnaise

1 large tablespoon of madras curry powder (hot)

A sprinkling of flaked almonds

1 large carrot, peeled and grated

1 small red onion, thinly sliced

A handful of chopped coriander

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Flat bread, pitas or naan

Method

Place the mango chutney, Greek yogurt, mayonnaise and curry powder in a large bowl, mix until combined.

Taste the mix to see if it’s to your liking, add a bit more curry powder if you like!

Add the butter beans and flaked almonds, stir until coated.

If you’re ready to serve now, then carry on, if you’ve got a few hours, cover and place in the fridge for the flavours to get into the butter beans.

Transfer the mixture to a serving dish, sprinkle on the grated carrot, sliced red onion and grated coriander.

Serve with flat bread, pitas or naan!

Butternut squash, new potato and spinach curry recipe

Turns out we had some butternut squash and new potatoes that needed using up so I grabbed some spinach and threw some other stuff in a pan. It turned out nice!

Ingredients – Makes enough for 3

1 tablespoon of good olive oil

1 organic butternut squash, peeled and diced

6 or so new potatoes, diced

1 onion, sliced

150g of organic spinach, roughly chopped

A tin of coconut milk, I used the “light” stuff

2-3 tablespoons of Madras curry paste

Method

The potatoes take a little bit of cooking so get a pan of water on the boil and add them to it. Parboil them for about 10 minutes.

Whilst the potatoes are boiling add the olive oil to a pan, add the onion and fry until soft, with any luck the potatoes will also be ready at this point.

Drain the potatoes and set aside.

Add the Madras paste to the onions and fry for a few minutes.

About now you might want to raid the freezer for some naan bread…

Add the coconut milk, give it all a good stir and add the potatoes and butternut squash. Give it about 10 minutes, stirring occasionally. Keep a lid on the pan so that it doesn’t get too thick.

When the potatoes are cooked and before the squash starts to fall apart add the chopped spinach, stir through until it’s wilted.

Serve in your favourite bowl!