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–+ servings
Butter Bean Curry

Creamy Butter Bean Curry for Cozy Nights In

This Creamy Butter Bean Curry is a nourishing, protein-packed dish that is perfect for cozy nights in and ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 cups Butter Beans Main protein source; provides a creamy texture.
  • 1 medium Onion Use yellow or white for best results.
  • 1 tablespoon Ginger (fresh, grated) Adds warmth and a zesty kick.
  • 2 cloves Garlic (minced) Always opt for fresh garlic.
  • 2 medium Fresh Tomatoes Canned tomatoes work too if fresh aren't available.
  • 2 tablespoons Tomato Paste Consider doubling it for a richer sauce.
  • 1/2 cup Cashews (soaked) Can be swapped with coconut milk for a nut-free version.
For the Spices
  • 1 tablespoon Garam Masala Essential for capturing traditional curry notes.
  • 1 teaspoon Turmeric Do not skip for its numerous health benefits.
  • 1 teaspoon Cumin Part of the spice trio for flavor complexity.
  • 1 teaspoon Coriander Part of the spice trio for flavor complexity.
  • 1 teaspoon Curry Powder Part of the spice trio for flavor complexity.
  • 1/2 teaspoon Cinnamon Omit if you're sensitive to sweet spices.
For the Cooking Liquid
  • 2 cups Vegetable Stock Using low-sodium options helps control salt levels.
  • to taste Salt & Pepper Add gradually to maintain harmony.

Equipment

  • non-stick pan
  • Blender

Method
 

Step-by-Step Instructions for Creamy Vegan Butter Bean Curry
  1. Soak the cashews in hot water for at least 15 minutes to ensure a creamy texture.
  2. In a large non-stick pan, heat a tablespoon of oil over medium heat. Add chopped onions and sauté for about 5-7 minutes until translucent and golden.
  3. Stir in grated ginger and minced garlic into the sautéed onions, cooking for 1-2 minutes.
  4. Mix in garam masala, turmeric, cumin, coriander, curry powder, and a pinch of cinnamon, toasting for 1-2 minutes.
  5. Stir in chopped fresh tomatoes and tomato paste, cooking for 3-4 minutes until the tomatoes soften.
  6. Pour in vegetable stock and bring to a gentle simmer, cooking for about 12 minutes.
  7. Drain soaked cashews, blend with a few spoonfuls of curry sauce until smooth and creamy.
  8. Add rinsed butter beans and cashew cream back into the pan, heating on low for about 5 minutes.
  9. Taste and adjust seasoning with salt and pepper, garnishing with fresh coriander and sesame seeds.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 400mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Serve with warm naan or basmati rice for a complete meal experience. This recipe can be adjusted with seasonal veggies for added nutrition.

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