Description
A creamy and flavorful vegan butter bean curry made with a blend of aromatic spices, coconut milk, and tender butter beans, served with basmati rice, homemade naan bread, fresh cilantro, and a dollop of coconut yogurt. This comforting dish is perfect for a wholesome and satisfying meal.
Ingredients
Scale
Main Ingredients
- 2 14-oz cans of butter beans (800g) drained (480g)
- 1 tablespoon canola oil
- 1 small yellow onion diced
- 5 garlic cloves grated
- ¼ teaspoon salt
- 2 teaspoons fresh ginger grated
- ½ teaspoon ground cilantro (coriander) seeds
- ½ teaspoon ground cumin
- 2 teaspoons garam masala
- 2 tablespoon curry powder
- 1 14-oz can chopped tomatoes (400 g)
- 1 14-oz can coconut milk (400 ml)
- 1 cup frozen spinach (150 g, 5.3 oz)
- Chili powder to taste (optional)
- Salt and black pepper to taste
To Serve
- Basmati rice
- Coconut yogurt
- Homemade naan bread
- Fresh cilantro (coriander)
Instructions
- Heat the oil and sauté the onions: In a large skillet over medium heat, warm the canola oil and cook the diced onions for 4-5 minutes until they soften and become translucent. Stir in the grated garlic and sprinkle with ¼ teaspoon salt to enhance flavor.
- Add ginger and spices: Incorporate the grated fresh ginger along with ground cilantro seeds, ground cumin, garam masala, and curry powder into the skillet. Toast the spices by stirring for 1-2 minutes until they become fragrant, releasing their full aroma.
- Add tomatoes, spinach, and beans: Pour the canned chopped tomatoes and frozen spinach into the skillet, stirring to combine well. Add the drained butter beans and stir everything together thoroughly.
- Simmer with coconut milk: Pour in the coconut milk, reduce the heat to low, and let the curry simmer gently for 20 minutes, allowing it to thicken and the flavors to meld beautifully.
- Season and serve: Taste the curry and adjust seasoning with salt, black pepper, and optional chili powder as desired. Serve hot alongside cooked basmati rice, fresh cilantro, a dollop of coconut yogurt, and homemade naan bread for a balanced and satisfying meal.
Notes
- Adjust curry powder according to your spice preference; add more towards the end if needed.
- If the curry turns out too spicy, stir in some coconut yogurt to mellow it.
- Butter beans are also known as lima beans and can be substituted with them if preferred.
- Use low-fat coconut milk to reduce fat content without compromising creaminess.
- This recipe yields a creamy texture and rich flavor using canned ingredients for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 12 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 0 mg
