I still love a salad, particularly at lunchtime, despite the colder weather starting to bite. And of course I still have salad items in the greenhouse to use up - cherry tomatoes, cos lettuce and cucumber. What better treat than a strong curry taste to add that 'warmth' to a nice butter bean salad. Butter beans are a good source of protein, which, if you are a vegetarian, can be lacking in your diet. This is a simple and quick recipe. Go for it...

Ingredients: (serves 4)
2tsp vegetable oil
2 onions - finely chopped
2tsp curry powder
150ml natural yogurt
1tbs lemon juice
40g canned butter beans - drained and rinsed
half a lettuce
4 tomatoes - sliced
salt and pepper

  • Heat the oil in a large saucepan, add the onions and gently fry for 8 minutes, then add the curry powder and cook for another 2 minutes. Take off the heat and leave to cool.
  • Mix the yogurt with the lemon juice and sprinkle the salt and pepper. Add to the onion mixture and then stir in the butter beans.
  • Make a bed of lettuce and tomatoes on each plate, then spoon the butter bean mixture on top and then tuck in!


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