Description
This Vegan Butter Bean Curry is a comforting, flavor-packed dish that’s sure to delight your taste buds. Creamy butter beans are simmered in a rich, aromatic coconut milk-based sauce, making for a satisfying and nutritious meal.
Ingredients
– 2 cans (15 oz each) butter beans, drained and rinsed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 teaspoons garam masala
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon cayenne pepper (or to taste)
– 1 can (13.5 oz) full-fat coconut milk
– 1 cup vegetable broth
– 1 tablespoon tomato paste
– Juice of 1 lime
– Salt and pepper to taste
– Chopped fresh cilantro for garnish
Instructions
1. In a large skillet or Dutch oven, heat a drizzle of oil over medium heat.
2. Add the diced onion and sauté for 5-7 minutes until translucent.
3. Stir in the minced garlic and grated ginger, and cook for an additional minute until fragrant.
4. Add the garam masala, cumin, coriander, turmeric, and cayenne pepper. Stir to coat the onion mixture and toast the spices for 1-2 minutes.
5. Pour in the coconut milk and vegetable broth, and whisk in the tomato paste until fully incorporated.
6. Add the drained and rinsed butter beans, and gently stir to combine.
7. Bring the mixture to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the sauce has thickened.
8. Remove from heat and stir in the lime juice. Season with salt and pepper to taste.
9. Serve the Vegan Butter Bean Curry hot, garnished with chopped fresh cilantro. Enjoy with basmati rice and naan bread.
Notes
– For a creamier curry, you can mash or blend a portion of the beans before adding them back to the sauce.
– Feel free to adjust the spice level by adding more or less cayenne pepper.
– This curry can be made ahead and stored in the refrigerator for up to 4 days, or frozen for longer-term storage.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian