Butter Bean Butter Curry
This butter bean curry is pure comfort in a bowl - creamy, spicy, and packed full of protein. With all the classic curry flavours and a touch of creamy goodness, it’s perfect with basmati rice and naan for dipping. Top it off with crispy onions, fresh coriander, and a squeeze of lime for that extra zing!
Serves
Ingredients
For the Curry
<item-todo-done>4 tbsp plant-based butter<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>1 bay leaf<item-todo-done><item-todo-done>2 cloves of garlic<item-todo-done><item-todo-done>2 inch piece of fresh ginger<item-todo-done><item-todo-done>2 tsp garam masala<item-todo-done><item-todo-done>2 tsp ground coriander<item-todo-done><item-todo-done>2 tsp ground cumin<item-todo-done><item-todo-done>2 tsp turmeric<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>400g tin polpa tomatoes<item-todo-done><item-todo-done>2 400g tins of butter beans<item-todo-done><item-todo-done>200ml coconut milk<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
To Serve
<item-todo-done> basmati rice<item-todo-done><item-todo-done> Plant-based Naan bread or Roti<item-todo-done><item-todo-done> crispy onions<item-todo-done><item-todo-done> fresh coriander<item-todo-done><item-todo-done> green chilli<item-todo-done><item-todo-done> lime<item-todo-done>
Before you start
Large oven proof frying pan or skillet | Box grater
Prepare the ingredients
- Peel and finely dice the onion
- Peel and grate the garlic and ginger
Prepare the curry
- Melt the butter in a frying pan over medium heat
- Add the onion, bay leaf and a pinch of salt to the pan and stir for 5 minutes to soften the onion
- Add the garlic and ginger and stir for 1 minute
- Add the garam masala, ground coriander, cumin and turmeric and stir for 30 seconds
- Add the tomato puree and stir to combine
- Add the polpa tomatoes, stir to combine and simmer for 3-4 minutes
- Drain most of the liquid out of the tins of butter beans, add to the pan, stir to combine and simmer for 1 minute
- Add the cream or coconut milk to the pan, stir to combine and simmer for 3-4 minutes to reduce and thicken
- Remove the bay leaf
- Taste and season to taste with salt, pepper and a little sugar (to take any sharpness off the tomatoes)
Time to serve
- Spoon the curry into serving bowls and tuck in! (We recommend serving over fluffy basmati rice and garnished with with fresh coriander, crispy onions, slices of green chilli and a squeeze of fresh lime (an Indian pickle would be lovely too)