This butter bean curry recipe features creamy butter beans simmered in bold spices, topped with hot, crispy samosas smashed straight from the oven. Finished with tangy tamarind, cooling yogurt and sharp pops of pomegranate, it’s a midweek winner that packs in punchy flavour and texture, fast.
Marks & Spencer
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30MIN
Total time
Ingredients
Servings
4
1
M&S Remarksable Value vegetable stock pot
1 pack
(240 g)
(240 g)
M&S frozen mini vegetable samosa
1 tsp
cumin seeds
1
M&S Remarksable Value brown onion, finely diced
1 tbsp
ginger paste
1 tbsp
M&S chopped garlic
1 tbsp
M&S medium roasted curry powder
1 tbsp
M&S roasted garam masala
3 tbsp
tomato purée
2 tins
M&S butter beans in water, drained
400g per tin
2 tbsp
M&S tamarind paste
1 tbsp
M&S pure honey
120 g
M&S Remarksable Value Greek style natural yogurt
200 g
M&S pomegranate rubies
15 g
coriander, roughly chopped
