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Rangooni Vaal Shaak Inspired Butterbean Curry and Naan

Rangooni Vaal Shaak Inspired Butterbean Curry and Naan

with Cucumber, Radish and Toasted Coconut Kachumber

Lily Stevens
Lily StevensPublished on February 03, 2025
Tags:
Veggie
Allergens:
Cereals containing gluten
Milk
Wheat

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 35 minutes
DifficultyEasy

Ingredients

serving amount

1 carton(s)

Butter Beans

2 unit(s)

Garlic Clove**

2 sachet(s)

Curry Powder Mix

1 sachet(s)

White Cumin Seeds

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

10 grams

Vegetable Stock Paste

100 grams

Radishes

1 unit(s)

Baby Cucumber

1 unit(s)

Lemon

1 bunch(es)

Coriander

30 grams

Desiccated Coconut

2 unit(s)

Plain Naans

(Contains: Cereals containing gluten, Milk, Wheat)

Not included in your delivery

1 tbsp

Honey

½ tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Dressing

20 grams

Butter

Nutritional information

Energy (kJ)3551 kJ
Energy (kcal)849 kcal
Fat30.9 g
of which saturates15.4 g
Carbohydrate106.8 g
of which sugars28.4 g
Dietary Fibre20.4 g
Protein26.6 g
Salt5.3 g
Potassium244.8 mg
Calcium27.8 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Grater
Large Saucepan
Bowl
Pan

Cooking Instructions and Tips

1

If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans.

Drain and rinse the butter beans in a sieve.

Peel and grate the garlic (or use a garlic press).

2

Heat a drizzle of oil on medium-high heat in a large saucepan.

Add the garlic, curry powder and cumin seeds and fry until fragrant, 1-2 mins.

Stir in the butter beans, chopped tomatoes, vegetable stock paste, honey, sugar and water for the sauce (see pantry for all three amounts). Season with salt and pepper.

Bring to a boil, then reduce the heat and simmer until thickened, 10-12 mins.

3

Meanwhile, trim and thinly slice the radishes.

Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Cut the lemon into wedges. Roughly chop the coriander (stalks and all).

In a medium bowl, combine the juice from the lemon, cucumber, radish and sugar for the dressing (see pantry for amount). Season with salt and pepper.

4

Heat a small frying pan on medium-high heat (no oil).

Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch it like a hawk as it can burn easily.

When the curry has 5 mins remaining, cut the naans in half widthways, then put in your toaster until golden.

If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

5

Stir half the coconut and half the coriander into the radish kachumber.

Stir the butter (see pantry for amount) into the curry until the butter has melted. Season with salt and pepper.

6

Share the butterbean curry between your bowls. Sprinkle over the remaining coriander and coconut. Serve with the naan for dipping.

Serve the radish kachumber on the side.

Enjoy!

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