Curried butter beans with onions three ways

• red onion↗2

  thinly sliced

• limes↗2

  1½ juiced, ½ sliced into wedges

• olive oil↗5 tbsp tbsp

  plus extra for serving

• broccoli with long stems↗200g g
• garlic cloves↗3

  minced

• ginger↗5cm piece of

  peeled and grated

• medium curry↗2 heaped tsp tsp
• soy sauce↗2 tbsp tbsp
• peanut paste↗1½ tbsp tbsp
• butter beans↗570g jar of g
• plant‑based coconut yogurt↗5 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C fan/gas mark 6. Place a quarter of the onion in a non‑metallic jar with most of the lime juice and a generous pinch of salt, then set aside to marinate. Heat 2 tbsp of oil in a pan over medium heat and cook the remaining onion with a pinch of salt for 15–17 minutes, until it becomes golden and slightly caramelised.

2. 2

   Meanwhile, toss the broccoli with 1 tbsp of oil and the seasonings, then spread on a tray. Roast in the oven for 10–12 minutes, until golden and tender.

3. 3

   Heat the remaining 2 tbsp of oil in a second pan over medium‑high heat and add a third of the caramelised onion. Fry for 5 minutes, until crisp, then transfer to a plate lined with paper towel and sprinkle with salt.

4. 4

   Add the garlic and ginger to the large pan with the caramelised onion and cook for another 2–3 minutes, until fragrant. Stir in the curry powder, soy sauce, peanut paste and the remaining lime juice. Cook for 2–3 minutes, until it boils and reduces slightly, then add the butter beans, half of the liquid from the jar, and 2 tbsp of coconut yogurt. Mix. If the sauce is a bit thick, add a splash of water to thin it, and cook for another 2 minutes.

5. 5

   To serve, place a spoonful of yogurt on the butter beans, along with broccoli, crispy onion, marinated onion and a lime wedge.