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Curried Butter Beans

Curried Butter Beans
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A quick, creamy, and aromatic vegan curry made with pantry-staple butter beans, coconut milk, and warm Indian spices. Ready in under 30 minutes!

Ingredients

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2 (15-oz) cans butter beans, drained and rinsed
1 tbsp coconut oil or neutral oil
1 medium onion, finely chopped
4 garlic cloves, minced
1-inch piece ginger, grated
1 (14.5-oz) can diced tomatoes
1 cup vegetable broth
1 (13.5-oz) can full-fat coconut milk
1 tbsp tomato paste
Juice of 1/2 lemon
Fresh cilantro, for garnish
1 1/2 tbsp curry powder
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp garam masala
1/4 tsp cayenne pepper
Salt and black pepper to taste

Instructions

  1. Heat oil in a large pot over medium heat. Sauté onion until soft (5-6 mins). Add garlic and ginger; cook 1 minute.
  2. Add all ground spices (curry powder, cumin, turmeric, garam masala, cayenne). Stir constantly for 60 seconds to bloom.
  3. Stir in tomato paste for 30 seconds, then add diced tomatoes and vegetable broth. Simmer for 5-7 minutes.
  4. Gently stir in drained butter beans and coconut milk. Return to a simmer, then cover and cook on low for 10-15 minutes.
  5. Remove from heat. Stir in lemon juice, salt, and pepper. Garnish with cilantro and serve hot.

Notes

  • For a thinner sauce, use light coconut milk or add extra broth.
  • Control heat by adjusting the cayenne pepper. Start with 1/4 tsp.
  • Leftovers store well in the fridge for up to 4 days and freeze for 3 months.
  • Full-fat coconut milk is recommended for the creamiest texture.

Nutrition

Find it online: https://cleanvegankitchen.com/curried-butter-beans/