Nutrition balance score
Good
Glycemic Index
38
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories469.9 kcal (23%)
Total Fat25.6 g (37%)
Carbs42.4 g (16%)
Sugars8.2 g (9%)
Protein16.7 g (33%)
Sodium583 mg (29%)
Fiber13.5 g (48%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
1 tbspscoconut oil
or olive oil
1onion
medium, diced
4cloves garlic
minced
1.5 tbspsginger
thump size piece, minced
1 tspturmeric
1 tspcumin seeds
black pepper
to taste
1 Tbsptomato paste
2 x 540mlbutter beans
cans, drained and rinsed, also called lima beans
1 cupfull fat coconut milk
2 cupsveg broth
I used 2 cups of water and dissolved 1 veg bouillon cube in it
Instructions
Step 1
Heat olive oil in a large sauté pan over medium heat. Add onion and sauté until translucent. Add garlic, ginger, turmeric, cumin seeds and black pepper. Fry for about a minute until the spices and aromatics are fragrant. Stir through tomato paste and fry for another minute or so to develop some umami.
Step 2
Add veggie broth, coconut milk and butter beans and stir to combine. I didn’t find any additional salt necessary as my bouillon cube was salty enough, but this is the time to adjust the salt to your taste preference. Bring to a simmer and turn the heat to medium low. Simmer for 15 minutes to allow the starches from the beans to thicken the sauce.
Step 3
Remove from the heat and top with another swirl of coconut milk and some chopped cilantro. Serve with toasted bread or rice and enjoy!
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