Description
Our Butter Bean Curry is packed with rich flavors, satisfyingly creamy, and loaded with plant-based protein. This easy vegan curry is cozy, comforting, and perfect for a quick weeknight dinner.
Ingredients
- 5 oz cashews
- 1 yellow onion, chopped
- 1 thumb-size piece fresh ginger, finely chopped
- 1-2 garlic cloves, minced
- 2 teaspoons garam masala
- 1/4 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/4 teaspoon cinnamon
- 2 tomatoes, roughly chopped
- 1 teaspoon tomato paste
- 1 1/4 cups vegetable stock
- 14 oz butter beans, drained and rinsed
- Salt and pepper, to taste
Instructions
- Soak the cashews in hot water while preparing the remaining ingredients.
- Heat a little vegetable oil in a large non-stick pan or pot over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
- Add the ginger, garlic, garam masala, turmeric, coriander, cumin, curry powder, and cinnamon. Stir and cook until fragrant.
- Add the chopped tomatoes and tomato paste. Cook for another 2 minutes.
- Pour in the vegetable stock and simmer for about 12 minutes.
- Drain the soaked cashews. Transfer the cooked sauce and cashews to a blender and blend until completely smooth.
- Return the blended sauce to the pot and stir in the drained butter beans.
- Season with salt and pepper to taste. If desired, add a little maple syrup or sugar to balance the flavors.
- Simmer for another 2-3 minutes until the beans are heated through, then serve immediately.
Notes
- If using dried butter beans, soak them overnight and cook until fork tender before adding to the curry.
- Adjust the consistency with a splash of vegetable stock if the curry becomes too thick.
- Serve with basmati rice, naan bread, or quinoa for a complete meal.
- Leftovers keep well in the refrigerator for up to 4 days and can also be frozen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian