Curried Butterbean Salad Recipe
Ingredients
| Butter bean | 350 Gram, soaked overnight (Around 12 ounce) | |
| Vegetable oil | 2 Teaspoon | |
| Onions | 2 , peeled and finely chopped | |
| Curry powder | 2 Teaspoon | |
| Plain yogurt | 150 Milliliter (Around 0.25 Pint Of Unsweetened Variety) | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1 Pinch | |
| Pepper | 1 Pinch | |
| Lettuce | 1⁄2 , washed | |
| Rosemary sprig | 1 , garnish (If Available For Garnishing) |
Nutrition Facts
Serving size
Calories 256 Calories from Fat 28
% Daily Value*
Total Fat 3 g5%
Saturated Fat 0.91 g4.5%
Trans Fat 0 g
Cholesterol 3.3 mg1.1%
Sodium 70.3 mg2.9%
Total Carbohydrates 44 g14.8%
Dietary Fiber 13 g51.9%
Sugars 8.4 g
Protein 14 g28.8%
Vitamin A 42.2% Vitamin C 17.6%
Calcium 10.5% Iron 29.1%
*Based on a 2000 Calorie diet
Directions
2. Heat the oil in a heavy-based pan, add the onions and cook gently for 8 minutes, covering the pan. Add the curry powder and cook for a further 2 minutes.
3. Meanwhile, mix the yogurt with the lemon juice, salt and pepper.
4. Add this to the onion mixture, then stir in the butterbeans.
5. To serve, arrange a bed of lettuce on a serving plate, if using, spoon the butterbeans on top and garnish with a sprig of rosemary.
Chef
