Curried Butter Beans with Mushrooms and Kale

I know its spring and I should be sharing elegantly presented light green dishes with all manner of micro green garnish, instead I share an autumnal looking one.   

This Curried Butter Bean dish hit the spot that evening when I came in from work feeling like a little fed up with stuff going on around me at work, but I don't want to talk about 'office politics' and favouritism.  No I want to talk about this naturally 'buttery' bean bowl that melts in the mouth with a hint of tomatoey spice and the kale is almost seaweed like.  This recipe can be more soup like if you add more stock or water to it, but I enjoyed the thickness of it wrapped up in a tortilla bundle like a big warm hug.

I had some mushrooms left over from the Smoked Paprika Mushroom Loaf and threw them in, but its not necessary other than it gives this dish additional texture.  

I am joining in for the first time with Fiesta Friday #115 co-hosted Hostess At Heart and Too Zesty, I am looking forward to meeting some new like minded bloggers and be inspired;as well as the lovely Kimmy at Rock My Vegan Socks for Healthy Vegan Fridays.and Simple and in Season hosted by Feeding Boys. 
Curried Butter Beans with Mushrooms and Kale
Serves 6
Ingredients
250g dried butter beans, soaked overnight then drained and cooked with fresh water until soft.  Drain and set aside.

4 tablespoons sunflower oil
2 onions, minced
4 cloves of garlic, crushed
1 inch of ginger, grated or minced
1 teaspoon cumin seeds
1 teaspoon of salt or to taste
1/4 teaspoon of turmeric powder
1 teaspoon of chilli powder or to taste
4 fresh tomatoes, skinned and chopped 
100g curly kale, removed from stalk and roughly chopped

Optional: 100g mushrooms, sliced

Method
In a large wide pan, heat the oil then add the minced onions, garlic and ginger and cook until transparent, add the cumin seeds and spices and cook until the oil rises to the surface. 
Add the tomatoes and cook until well integrated. 
Then stir in the butter beans and cook until flavours are well infused and the beans are proper tender and well cooked. Keep stirring to stop the beans from sticking to the pan.  When the oil has raised to the surface again, stir in the kale and mushrooms.
Let it simmer until the flavours have infused, if it seems a little dry stir in a few tablespoons of water. 
Serve with brown rice or wrap it up in a tortailla wrap or chappatti/roti wrap.
Adapted from my Butter Bean Curry recipe.