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
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
Instructions
-
- First, peel and finely chop the onion, press the garlic, finely grate the ginger, chop the tomatoes, and measure out the spices.
- 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.
- Add the pressed garlic and ginger and mix well. Fry for 1 minute.
- Add the chopped tomatoes and salt and mix well. Fry for 5 to 7 minutes until the tomatoes have softened and are breaking down.
- 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.
- 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.
- 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.
- 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.
- 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
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