Go Back
Ras el hanout curry in a bowl with yoghurt and herbs on top
Print Pin Share on Twitter Share on Facebook

Ras El hanout Curry

Hearty, creamy, and packed with warming spices, this one-pot butter beans curry is perfect for busy weeknights or meal prep days.
Course Dinner
Cuisine african
Keyword ras el hanout curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Paul (Scoffs and Feasts)

Equipment

  • 1 large saucepan or deep frying pan
  • 1 chefs knife
  • 1 fine mesh sieve
  • 1 tin opener
  • 1 pestle and mortar
  • 1 non stick pan (for toasting almonds)

Ingredients

  • 2 400g tins butter beans
  • 1 400g tin chopped tomatoes
  • 1 400ml tin coconut milk (full fat for extra flavour)
  • 1 tbsp vegetable oil
  • 1 onion
  • 1 tbsp garlic ginger paste
  • 1 tsp cumin
  • 1 tsp garam masala
  • 1 tbsp ras el hanout
  • 2 Beldi preserved lemons (chopped)
  • 1 chopped red chilli
  • 1 tbsp chopped coriander
  • 1 tsp toasted flaked almonds (for garnish)
  • 1 tsp pomegranate seeds (for garnish)
  • 1 tbsp greek yoghurt (for garnish)
  • 1/2 whole red chilli, sliced (for garnish)

Instructions

  • Begin by prepping all your ingredients, chopping your onion, measuring out your spices and chopping your chilli and coriander.
  • If using fresh garlic ginger paste measure out equal portions of garlic and ginger and make into a paste using a pestle and mortar now.
  • Preheat your pan over medium-high heat with 1 tbsp of vegetable oil added
  • Once the pan is hot, add the onions and cook for a good 5 minutes until they start to turn golden
  • Add the garlic ginger paste and cook for a minute until it stops spluttering
  • Add the spices and cook for a minute until fragrant
  • Add the chopped tomatoes and coconut milk and stir well
  • Add the chopped preserved lemon and the chopped red chilli
  • Add the butter beans and bring to a simmer
  • Simmer for 10 minutes or until thickened
  • Add chopped coriander and stir well. Season with salt and pepper to taste.
  • Garnish with fresh greek yoghurt, toasted flaked almonds and pomegranate seeds. Serve.

Notes

Timing Tip: This dish takes me about 30 minutes from start to finish, depending on whether I’m chopping fresh veg or using pre-chopped shortcuts.
Leftovers: this recipe makes plenty so I have found that it tastes even better when eaten the next day. The flavours develop and deepen. Let the leftovers cool and keep in the fridge covered for upto 4 days.