Vegan Butter Bean Curry
Vegan Butter Bean Curry
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, small, diced
- 2 tablespoons curry powder
- 2 teaspoons garam masala
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 2 cans butter beans, (400 g) drained
- 1 can diced tomatoes, (14-oz)
- 1 can coconut milk, (14-oz)
To Serve
- few tablespoons plain vegan yogurt, as needed, for garnish
- as needed cilantro, for garnish
- as needed black sesame seeds, for garnish
- as needed red chili pepper, sliced, for garnish
- as needed pickled red onions, for garnish
- as needed rice
- as needed naan bread
Instructions
- 1
Heat the olive oil in a large non-stick skillet over medium-high heat.
⏱️ 1 min
- 2
Add the diced yellow onion to the skillet and sauté until golden, about 2-3 minutes.
⏱️ 3 min
- 3
Stir in the curry powder, garam masala, minced garlic, and grated fresh ginger. Stir fry for 1 minute, allowing the spices to become fragrant.
⏱️ 1 min
- 4
Add the drained butter beans, diced tomatoes, and coconut milk to the skillet. Stir to combine all ingredients.
⏱️ 2 min
- 5
Bring the mixture to a simmer, then reduce the heat and cook for 8-10 minutes, allowing the flavors to meld and the curry to thicken slightly.
⏱️ 10 min
- 6
If desired, garnish the finished curry with a few tablespoons of plain vegan yogurt, pickled red onions, and sprinkle with fresh cilantro, black sesame seeds, and sliced red chili pepper.
⏱️ 2 min
- 7
Serve the Vegan Butter Bean Curry hot over rice or with warm naan bread for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Butter Bean Curry
- 1 tablespoon olive oil
- 1 yellow onion, small, diced
- 2 tablespoons curry powder
- 2 teaspoons garam masala
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 2 cans butter beans, (400 g) drained
- 1 can diced tomatoes, (14-oz)
- 1 can coconut milk, (14-oz)
To Serve
- few tablespoons plain vegan yogurt, as needed, for garnish
- as needed cilantro, for garnish
- as needed black sesame seeds, for garnish
- as needed red chili pepper, sliced, for garnish
- as needed pickled red onions, for garnish
- as needed rice
- as needed naan bread
Instructions
- 1
Heat the olive oil in a large non-stick skillet over medium-high heat.
⏱️ 1 min - 2
Add the diced yellow onion to the skillet and sauté until golden, about 2-3 minutes.
⏱️ 3 min - 3
Stir in the curry powder, garam masala, minced garlic, and grated fresh ginger. Stir fry for 1 minute, allowing the spices to become fragrant.
⏱️ 1 min - 4
Add the drained butter beans, diced tomatoes, and coconut milk to the skillet. Stir to combine all ingredients.
⏱️ 2 min - 5
Bring the mixture to a simmer, then reduce the heat and cook for 8-10 minutes, allowing the flavors to meld and the curry to thicken slightly.
⏱️ 10 min - 6
If desired, garnish the finished curry with a few tablespoons of plain vegan yogurt, pickled red onions, and sprinkle with fresh cilantro, black sesame seeds, and sliced red chili pepper.
⏱️ 2 min - 7
Serve the Vegan Butter Bean Curry hot over rice or with warm naan bread for dipping.
⏱️ 1 min