Description
Indulge in the rich, creamy flavors of this Vegan Butter Bean Curry – a quick and easy weeknight meal that’s packed with protein and bursting with aromatic spices. This comforting curry is perfect for a satisfying plant-based dinner.
Ingredients
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons ground cumin
– 2 teaspoons garam masala
– 1 teaspoon ground coriander
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper (optional, for heat)
– 1 (15-ounce) can diced tomatoes
– 2 (15-ounce) cans butter beans, drained and rinsed
– 1 cup vegetable broth
– 1 cup full-fat coconut milk
– Salt and black pepper to taste
– Chopped fresh cilantro for garnish
Instructions
1. Heat the olive oil in a large skillet or saucepan 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 1 minute, until fragrant.
4. Add the ground cumin, garam masala, ground coriander, paprika, and cayenne pepper (if using). Stir to coat the vegetables in the spices.
5. Pour in the diced tomatoes, butter beans, vegetable broth, and coconut milk. Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened.
6. Season with salt and black pepper to taste.
7. Serve the Vegan Butter Bean Curry hot, garnished with chopped fresh cilantro. Enjoy with naan bread or basmati rice.
Notes
For a creamier curry, you can blend half of the cooked beans before adding them back to the sauce. You can also adjust the spice level by adding more or less cayenne pepper. This curry is delicious served over rice or with naan bread.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired