Butternut Curry with Butter Beans and Blistered Tomatoes

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Here's a nice sunny dish to make anytime of year. If you don't have butter beans, you can substitute cubed tofu or chickpeas. Be sure to gently fold in the blistered tomatoes so they don't break down.

Serves 4

Ingredients

1 tablespoon vegetable oil

1 pint cherry tomatoes (prefer red)

1 small onion, minced

1 small zucchini cut into half moons

1 can butter beans, drained

1 jar Maya Kaimal Butternut Curry Sauce

Cilantro garnish

Preparation

Step 1
Sauté the cherry tomatoes in oil, shaking the pan frequently until black spots appear and they start to collapse. Cover the pan if they sputter. Remove to a bowl.

Step 2
In the same pan with a little more oil, sauté the onion until it begins to soften. Add the zucchini and sauté until tender-crisp.

Step 3
Add the butter beans and Butternut Curry and bring to a simmer. Cook for 5-8 minutes to meld the flavors.

Step 4
Gently stir in the cherry tomatoes and heat through. Garnish with cilantro and serve with flatbread or rice.