Recipe: Butterbean Korma

Hey guys, phew, what a relief- i've got all my assignments completed for my first year of university! Yay! To be fair i've still got my exams in a couple of weeks, but I can't really prepare for them very much, so the worst of it is all over now. I'll be able to post up scrummy recipes a bit more often i hope! Another recipe with butterbeans you will notice- i've realised as a student that beans (of any variety- from baked to kidney beans, lol!) are such a cheap food, and really filling, so theyr'e always on my shopping list. Heres a delicious curry, that won't break the bank! Serve with basmati rice and fluffy naan breads to mop of the sauce.

Butterbean Korma (serves 4)

1 tbsp olive oil
1 knob of butter
1 red onion, diced
3 cloves garlic, crushed
Large handful fresh coriander, chopped
2 generous tbsp mild curry paste
400g diced ripe tomatoes
2 tins butter beans, drained and rinsed
1 tin coconut milk
300ml vegetable stock
1 tbsp ground almonds
Salt pepper and sugar to taste

1. In a large pan sauté the red onion, garlic and coriander in the oil and butter, for 5 minutes, stirring occasionally. Add the curry paste and cook for a further minute. Add the tomatoes and cook for a further two minutes.
2. Add all the other ingredients, and cook on a high heat, stirring often, for about 25 minutes, or until the sauce has become fairly thick. Serve with some extra fresh coriander on top.