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Creamy Butter Bean Curry

Creamy Butter Bean Curry: A Cozy Vegan Delight in 30 Minutes

This Creamy Butter Bean Curry is a comforting vegan dish packed with protein, delicious spices, and wholesome ingredients, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Curry Base
  • 1 can Butter Beans rinsed
  • 1 Onion finely chopped
  • 1 tablespoon Fresh Ginger pressed
  • 2 cloves Garlic minced
  • 2 Fresh Tomatoes chopped
  • 2 tablespoons Tomato Paste
  • ½ cup Cashews soaked
Spices
  • 1 tablespoon Garam Masala
  • 1 teaspoon Turmeric
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander optional
  • ½ teaspoon Cinnamon
  • 1 teaspoon Chili Powder optional
Seasoning
  • to taste Salt
  • to taste Pepper
  • 2 cups Vegetable Stock homemade or store-bought

Equipment

  • Large pan
  • Blender

Method
 

Preparation
  1. Soak the cashews in hot water for at least 15 minutes.
  2. Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté for about 5-7 minutes.
  3. Add the fresh ginger and minced garlic to the pan and cook for 1-2 minutes.
  4. Stir in the garam masala, turmeric, cumin, coriander, and cinnamon, toasting the spices for 1-2 minutes.
  5. Add the chopped fresh tomatoes and tomato paste, sautéing for another 3-4 minutes.
  6. Pour in the vegetable stock and bring the mixture to a gentle simmer. Cover and cook for 12 minutes.
  7. Blend the soaked cashews with a small amount of the curry sauce until smooth.
  8. Fold in the butter beans and the blended cashew cream, stirring gently and cooking on low heat for 5 minutes.
  9. Season with salt and pepper, garnish with fresh coriander, and serve warm over jasmine rice or with naan.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 32gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 300mgPotassium: 400mgFiber: 8gSugar: 5gVitamin A: 800IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 2 months.

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