Vegan Butter Bean Curry

A vegan pantry staple meal, ready in 30 mins from start to finish. . “This highly nutritious curry has a total cook time of 6 minutes in your Instant Pot.. Butter beans are delicious cooked in curry and served with rice or roti for a deeply satisfying meat-free dish.” Rebecca, @inthesestilettos

2 cans butter beans
1 tsp ginger & garlic paste
2 bay leaves
2 tsp chilli Powder
A few sprigs of Thyme
2 cloves
1/2 tsp mustard seeds
1 cinnamon Stick
1 tsp whole cumin seeds
1 medium onion diced
2 tomatoes grated
1 tsp turmeric
1 tsp ground cumin powder
1 tsp coriander powder
1 large potatoes quartered
oil to fry
1 cup water
handful of green beans

Set your Instant Pot to "saute" mode. Add in oil, onion, cinnamon, cumin seeds, mustard seeds, cloves, bay leaves and ginger garlic and braise onion until soft. Add in chilli powder, turmeric, coriander + cumin powder, salt and fry until fragrant. Add in tomatoes. Add in potatoes and about a cup of water (to just cover potatoes).

Set Pressure Cook to 4 minutes and make sure you turn the Pressure Release Valve to Sealing.
Do a Quick Pressure Release and add in your green beans and canned butter beans. Lid back on and make sure the Pressure Release Valve is turned to Sealing. Set to Pressure Cook for 2 minutes
Quick Pressure Release and if need be, saute to thicken sauce.

Notes:
If you are using dry beans as opposed to canned you would soak them overnight and cook in the same time. The beauty of the Instant Pot is you can cook beans without soaking, if you go this route your cook time will be about 25 minutes, just remember to only throw in the potatoes and green beans closer to the end.

Check out more delicious recipes by Rebecca at the link below:

https://inthesestilettos.com/category/recipes/