Butter Bean Tikka Masala

Ingredients
For the beans
1/4 cup vegan yogurt
3 garlic cloves, finely chopped
1-inch ginger, finely chopped
1/2 teaspoon ground turmeric
1 teaspoon garam masala
1/4 teaspoon chili powder
1/2 teaspoon salt
Two 15-ounce cans of butter beans, drained & rinsed

Tikka curry
1 teaspoon vegetable oil
1 large white onion, chopped
2 garlic cloves, finely chopped
2-inches fresh ginger, finely chopped
1 bay leaf
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 tablespoon + 1 teaspoon garam masala
2 teaspoons smoked paprika
2 tablespoons tomato paste
3 large tomatoes, chopped (about 1 cup)
1/4 cup chopped cilantro
1/4 cup vegan yogurt
1 tablespoon + 1 teaspoon agave nectar
1 teaspoon lemon juice

Directions
Preheat oven to 400°F (200°C) and grease a baking sheet.

In a large bowl, mix together all of the bean ingredients except the beans: yogurt, garlic, ginger, turmeric, garam masala, chili powder, and salt. Stir to combine.

Add the butter beans to the mixture and stir to coat well, then transfer onto the greased baking sheet and bake for 15-17 minutes, until the beans start to look dry and a bit crisper.

Meanwhile, for the tikka curry, heat the oil in a large nonstick saucepan over medium heat. Fry the onion, garlic, and ginger for about 2 minutes, until fragrant and the onions have softened.

Add the bay leaf and spices and fry for another minute until aromatic.

Next, add the tomato paste, chopped tomatoes and cilantro stems, then cover and bring to a boil. Lower the heat and let simmer for 5 minutes.

Once the beans are done and out of the oven, add them to the saucepan along with the yogurt, rice syrup, and lemon juice.

Bring the mixture back to a boil, then remove from heat.

Serve warm with naan or rice.

Adapted From
https://www.yourdailyvegan.com/2019/04/butter-bean-tikka-curry-recipe-from-east-meets-vegan/