ビーガンバターチキン風ソースのバタービーンズ

ビーガンバターチキン風ソースのバタービーンズ

Butterbeans in a butter chicken style sauce beneath a puff pastry crown, surrounded by edible flowers
Butterbeans in a rich creamy Butter Chicken Sauce
RECIPE
Butter Beans.
2 (440g) cans butter beans
1 tsp coriander powder
1 tsp Paprika
1/2 tsp turmeric
1 tbsp grated ginger
2 garlic cloves crushed
2 tbsp olive oil
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Sauce
1/2 tsp cumin seeds
1 red onion, finely diced
5 garlic cloves, smashed
1 thumb size of ginger, grated
Hand full of cashews
400g chopped tomatoes
1 tsp cumin
1 tsp coriander powder
1 tsp garam masala
1.5 tsp Paprika
4 tbsp vegan butter
1/2 cup coconut milk

Heat some oil in a pan, add the cumin seeds and fry for a minute. Then add the onions, garlic and ginger and fry until the onions are translucent.

Add chopped tomatoes and cook down for five minutes. Remove from heat and transfer everything in the pan to a blender with 1/2 cup water. Blend until smooth and set aside.

Melt the butter in the pan, then add all the spices and cook for a minute. Then using a sieve pour the blended sauce into the pan. Mix until the spices are well combined. Add the butterbeans and salt to tastes and cook down tor 5-7 minutes.

This is *not* your average vegan meal… this is Butterbean in a Butter Chicken-Style Sauce beneath a golden puff pastry crown — finished with edible flowers for that fine dining flair!

Rich. Creamy. Comforting. Beautiful.
This dish has it *all* — and it’s 100% plant-based.

Perfect for impressing dinner guests or treating yourself to something extra special. Save this recipe, tag a foodie friend, and bring the gourmet vibes home tonight!

**Would you try this? Let me know in the comments!**

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