Creamy butter beans simmered with onion, garlic, ginger, tomatoes, and garam masala, then finished with cream or Greek yogurt. Use coconut cream and omit the optional butter for the vegan version.
4 A Note on Tomatoes: Use the best quality tomatoes you can find. You can either grate or chop fresh tomatoes, or use tomatoes from a can. Make sure it's a good quality one, preferably one from Italy (I like Mutti). Canned tomatoes can be very acidic, so they can really make or break the dish. If you find your tomato sauce is too acidic, balance it out with a drizzle of maple syrup. It gives it such a beautiful flavor.
0 In a pan over medium-high heat, warm the oil. Add the onions and cook, stirring occasionally, until they start to soften, about 5 minutes.
1 Reduce heat to medium. Add the garlic and ginger and cook, stirring occasionally, until the onions, ginger, and garlic are lightly brown, 5 minutes. Add the butter (if using), then add the garam masala and turmeric and let cook for 1 minute.
2 Add the drained beans and the canned tomatoes. Season to taste with salt. Cook at medium heat to allow the flavors to meld, 5 minutes.
3 Turn off the heat. Stir in the heavy cream and garnish with cilantro (if using). Serve with rice or naan, and lemon wedges for squeezing.
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