Easy Butter Bean Curry Recipe

Spread the love

Easy Butter bean curry Recipe: A delicious and quick vegan butter bean curry with a tangy flavor that just requires a few additional ingredients and spices can be prepared in 30 minutes or less.

Table of Contents

Easy Butter bean curry Recipe

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 teaspoon ground cumin
½ teaspoon 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

Peel and roughly cut the onion, finely grate the ginger, squeeze the garlic, chop the tomatoes, and measure out the spices first.

Fill a large deep fry pan with oil, and place over medium-high heat. Add the finely chopped onions and sauté for 3 to 5 minutes, or until they are tender and starting to brown, after the pan is hot.

Mix thoroughly after adding the ginger and squeezed garlic. Fry for a minute.

Mix thoroughly after adding the diced tomatoes and salt. Fry until the tomatoes are tender and starting to break down, about 5 to 7 minutes.

Incorporate all the spices (cloves, black pepper, cumin, coriander, cinnamon, ginger, cayenne, and turmeric) and stir. To avoid sticking, stir often during the three minutes of cooking.

Cooked butter beans should be added to 4 cups + 2 ¼ cups of water, thoroughly mixed, and heated to a boil on high. After that, the heat should be lowered to medium-high and maintained at a brisk simmer for ten to fifteen minutes, or until the curry has thickened to your preference. Proceed to step 8.

Dried butter beans: soak two cups for the entire night. Follow steps 1 through 5 in an Instant Pot on saute mode. Drain and add beans along with five cups of water. Cook on high pressure for 12 minutes, then quickly release the pressure. Proceed to step 8.

To taste, add salt and lemon juice. For a tangy curry, I prefer to use about two or three tablespoons of lemon juice and three-quarters of a teaspoon of extra salt.You may easily dilute your sauce with a little

water if it has thickened too much. Completed. Serve warm with steamed basmati rice.

ALSO SEE

Ronda Rousey Discusses Issues With Vince McMahon During Her Last Run In WWE

Nutrition Information

Serving Size

Amount Per Serving
Calories 243
Total Fat7.5g
Saturated Fat 0.5g
Trans Fat1.2g
Unsaturated Fat 5.8g
Cholesterol 0mg
Sodium: 485 mg
Carbohydrates 29.75g
Fiber 18g
Sugar 4g
Protein 10.85g

FAQs AND QUESTIONS

Butter bean curry is easy enough to make even for beginner cooks, but in this section in case you’re unsure about any step you can check the progress photos and detailed instructions below, or skip ahead to the recipe card if you prefer.

I highly recommend you chop the onion and tomatoes, press the garlic, finely grate the ginger (no need to peel it), and measure the spices before beginning to cook as this recipe moves quite quickly and if you take too long chopping or measuring, it might burn.

Add the oil to a large deep pan and heat on medium-high. When the oil is hot, add the finely-chopped onion and fry for between three to five minutes until the onion is softened and lightly browned. Add the crushed garlic and the finely grated ginger to the pan.

Mix well and fry for one minute more or until the garlic doesn’t smell as raw, then add the chopped tomatoes and half a teaspoon of salt.

If using cooked butter beans, add them and the water and mix well. Turn the heat up all the way until the mixture comes to a boil and then reduce to medium-high heat again to maintain at a lively simmer.

Cook for between ten to fifteen minutes or until thickened to your liking. Remember that the sauce will thicken even more after cooking due to the starch released from the beans, so leave it a little looser than your ideal. Add the lemon juice to taste (this curry should be tangy, I recommend between 1.5 to 3 tablespoons depending on how ripe your lemon is, personally, I use 3 but it’s winter and lemons are terrible here in Paris…). Add salt to taste – I usually add around three quarters of a teaspoon.

Mix well and fry for five to seven minutes until the tomatoes are softened and broken down. Add all the spices to the pan (turmeric, cayenne pepper, garam masala, black pepper, cumin, coriander, cinnamon and ground cloves).

Mix well and fry around three minutes more, stirring to prevent sticking. The spices should be very aromatic

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.
View all posts