Description
A delicious and aromatic vegan curry recipe featuring butter beans cooked in a rich and flavorful coconut milk-based sauce with a blend of spices. This Indian-inspired dish is perfect for a cozy dinner and pairs wonderfully with rice or flatbread.
Ingredients
Scale
Ingredients:
- 2 cans (15 ounces each) butter beans, drained and rinsed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (optional for heat)
- 1 can (14 ounces) diced tomatoes
- 1 cup vegetable broth
- ½ cup coconut milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro for garnish
- cooked rice or flatbread for serving
Instructions
- Heat olive oil: Heat olive oil in a large skillet or saucepan over medium heat.
- Sauté onion: Add onion and sauté for 5 minutes until softened.
- Add aromatics: Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Spice it up: Add curry powder, cumin, and cayenne pepper if using, stirring for 30 seconds.
- Add liquids: Pour in diced tomatoes, vegetable broth, and coconut milk, stirring to combine.
- Simmer with beans: Add butter beans, salt, and pepper, and simmer uncovered for 10–12 minutes.
- Adjust seasoning: Taste and adjust seasoning as needed.
- Garnish and serve: Garnish with cilantro and serve hot with rice or flatbread.
Notes
- For a creamier texture, mash some of the butter beans in the sauce before serving.
- You can add spinach or kale in the last few minutes of cooking for extra greens.
- Leftovers keep well in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Indian-Inspired, Vegan
Nutrition
- Serving Size: about 1 ¼ cups
- Calories: 290
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
