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Curried Butter Beans

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Curried Butter Beans is a rich and comforting dish that combines creamy butter beans with a fragrant, spiced curry sauce. Simple to make yet flavorful, this vegan, gluten-free recipe is perfect for a hearty meal.

Ingredients

  1. 2 tablespoons olive oil
    1 medium onion, chopped
    2 cloves garlic, minced
    1-inch piece of fresh ginger, grated
    1 can (15 oz) butter beans, drained and rinsed (or 1 1/2 cups cooked butter beans)
    1 can (14.5 oz) diced tomatoes
    1/2 cup coconut milk (optional for creaminess)
    1 teaspoon ground turmeric
    1 teaspoon ground cumin
    1 teaspoon garam masala
    1/2 teaspoon ground coriander
    1/4 teaspoon red chili powder (optional, for heat)
    Salt and pepper to taste
    Fresh cilantro, chopped (for garnish)

Instructions

Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 4-5 minutes until softened and lightly golden.

  1. Stir in garlic and grated ginger, cooking for 1-2 minutes until fragrant.
  2. Sprinkle in turmeric, cumin, garam masala, ground coriander, and red chili powder (if using). Stir well and let cook for another minute to release the flavors.
  3. Pour in diced tomatoes and cook for 5 minutes, allowing them to break down and thicken slightly.
  4. Add butter beans and coconut milk (if using) to the pan. Stir to combine, and let the curry simmer for 10-15 minutes, allowing the flavors to meld and beans to absorb the curry sauce.
  5. Season with salt and pepper to taste. If desired, add more coconut milk or a splash of water to adjust consistency.
  6. Serve the curry over rice or with naan bread. Garnish with freshly chopped cilantro.

Notes

  1. For extra protein, add tofu, tempeh, or chickpeas to the curry.
  2. Feel free to add vegetables like spinach, bell peppers, or cauliflower for added nutrition and flavor.
  3. If you want a spicier version, increase red chili powder or add fresh chopped chilies.
  4. For a creamier texture, substitute coconut milk with cashew cream or vegan yogurt.

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