Easy Butter bean curry Recipe


Easy Butter bean curry Recipe:- This is a super simple recipe for a tangy spiced butter bean curry that is also vegan. All you need is some spices and a few other ingredients to prepare this mouthwatering dish, which can be done in fifteen minutes or less.

 

Easy Butter bean curry Recipe

Two bowls of bean curry in sauce on white background.

 

Why you’ll love it

  • It has a tangy mildly spicy sauce that’s not creamy or tomato-ey.
  • If you have the spices to hand, it’s very cheap to make as it’s basically spices, a few tomatoes, onion, and butter beans.
  • It’s easy to dial the spice level up or down to suit your preference.
  • It’s perfect for meal prep.
  • It’s vegan.
  • You can use cooked butter beans (also called lima beans), or if you have an Instant Pot you can alternatively use dried butter beans.

In addition, if you are a fan of bean-based curries that can be prepared in a short amount of time, you might also be interested in trying out this one-pot eggplant lentil curry or this creamy black bean curry.

 

Ingredients

  • 2 Tablespoons neutral oil (canola, sunflower etc.)
  • 1 large onion, chopped finely
  • 3 cloves garlic, pressed
  • 1-inch ginger, finely grated
  • 2 large tomatoes
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon garam masala
  • ¼ teaspoon ground black pepper
  • ½ Tablespoon ground cumin
  • ½ Tablespoon ground coriander
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • 4 cups cooked butter beans (21 oz./600g) or 2 cups dried
  • 2 ¼ cups water (540ml)
  • 1½-3 Tablespoons lemon juice to taste

 

Labelled ingredients for butter bean curry including onion lemon tomatoes butter beans and spices.

Instructions

    1. First, peel and finely chop the onion, press the garlic, finely grate the ginger, chop the tomatoes, and measure out the spices.
    2. Add the oil to a large deep frying pan and heat on medium-high heat. When hot, add the finely chopped onions and fry for between 3 to 5 minutes or until softened and lightly browned.
    3. Add the pressed garlic and ginger and mix well. Fry for 1 minute.
    4. Add the chopped tomatoes and salt and mix well. Fry for 5 to 7 minutes until the tomatoes have softened and are breaking down.
    5. Add all the spices (turmeric, cayenne, garam masala, black pepper, cumin, coriander, cinnamon, and cloves) and mix. Fry for three minutes, stirring regularly to prevent sticking.
    6. Cooked butter beans, add 4 cups plus 2 ¼ cups water, mix well, increase the heat to high until the mixture boils, then reduce to medium-high to keep at a lively simmer for between 10-15 minutes until the curry has thickened to your liking. Continue to step 8.
    7. Dried butter beans, soak 2 cups overnight, perform steps 1-5 in an Instant Pot on saute mode, then drain and add the beans plus five cups of water and set to cook on high pressure for 12 minutes and do a quick release. Continue to step 8.
  1. Add lemon juice and salt to taste. I like to use around 2 or 3 tablespoons of lemon juice – this curry should be tangy – and three-quarters of a teaspoon of extra salt.If your sauce has thickened too much, simply thin with a little water.
  2. Done. Enjoy hot over steamed basmati rice.
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories
243
Total Fat
7.5g
Saturated Fat
0.5g
Trans Fat
1.2g
Unsaturated Fat
5.8g
Cholesterol
0mg
Sodium
485mg
Carbohydrates
29.75g
Fiber
18g
Sugar
4g
Protein
10.85g

Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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