Creamy Butter Bean Curry That's Vegan and Packed with Flavor

A quick and delicious Butter Bean Curry, vegan, gluten-free, and made with pantry staples.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Curry Base

1 can Butter Beans Rinsed and drained
½ cup Cashews Soaked in hot water for 30 minutes
1 Onion Chopped, yellow onion preferred
1 tablespoon Ginger Fresh, minced
2 cloves Garlic Fresh, minced
2 teaspoons Garam Masala

Tomato Mixture

2 Fresh Tomatoes Chopped
2 cups Vegetable Stock Low-sodium preferred
1 tablespoon Tomato Paste Optional if using many fresh tomatoes
½ teaspoon Turmeric
1 teaspoon Cumin
1 teaspoon Curry Powder
1 pinch Cinnamon

Equipment

Non-stick pot
blender

Method

Step-by-Step Instructions

Soak the cashews in hot water for about 30 minutes.
In a non-stick pot, heat vegetable oil and sauté the chopped onion for 2-3 minutes.
Add minced ginger and garlic, cooking for an additional minute.
Stir in garam masala, turmeric, cumin, curry powder, and cinnamon; cook for 30 seconds.
Mix in chopped fresh tomatoes and tomato paste, cooking for 2-3 minutes.
Pour in vegetable stock and simmer uncovered for about 12 minutes.
Blend the mixture with the soaked cashews until smooth and creamy.
Return the blended sauce to the pot and add rinsed butter beans; season with salt and pepper.
Optionally, add sweetener like maple syrup and let simmer for another 2-3 minutes.
Serve garnished with chopped coriander and sesame seeds.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 600mgPotassium: 600mgFiber: 9gSugar: 4gVitamin A: 1000IUVitamin C: 15mgCalcium: 70mgIron: 3mg

Notes

This Butter Bean Curry tastes even better the next day, and can be adjusted for spice and consistency.

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