Vegan Butter Bean Curry Recipe
A rich and flavorful vegan butter bean curry simmered with aromatic spices, coconut milk, and fresh vegetables, perfect for a hearty and comforting plant-based meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegan
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 1 medium green pepper, sliced
- 2 large garlic cloves, finely chopped
- ½ tablespoon fresh ginger, grated
- 50 g (2 cups) baby spinach
Spices
- 1 teaspoon ground cumin
- ½ teaspoon chilli powder
- ½ teaspoon ground coriander
- ¼ teaspoon red chilli flakes
Canned Goods and Liquids
- 1 x 400 g (14 oz) can chopped tomatoes
- 2 x 400 g (14 oz) cans butter beans, drained and rinsed
- 1 x 400 ml (13.5 fl. oz.) can light coconut milk
Other
- 1 tablespoon sunflower oil
- Salt and pepper to taste
Instructions
- Prepare the aromatics and vegetables: Heat the sunflower oil in a large, deep pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent. Add the sliced green pepper and cook for another 2-3 minutes until it starts to soften.
- Add garlic, ginger, and spices: Stir in the chopped garlic and grated ginger, cooking for about 1 minute until fragrant. Mix in the ground cumin, chilli powder, ground coriander, and red chilli flakes, stirring thoroughly to combine all flavors.
- Simmer the curry base: Cook the spice and vegetable mixture for 1 minute, then add the canned chopped tomatoes, drained butter beans, and light coconut milk. Stir everything together and bring to a gentle simmer.
- Cook the curry: Reduce the heat to low, cover the pan, and let the curry simmer gently for 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Finish with spinach and seasoning: Add the baby spinach leaves to the pan and simmer for a further 1-2 minutes until the spinach wilts. Season the curry with salt and pepper to taste. Serve hot over your choice of rice or with naan bread.
Notes
- This curry is perfect for meal prep and tastes even better the next day as the flavors develop.
- For added heat, increase the amount of chilli powder or red chilli flakes.
- You can substitute butter beans with chickpeas or lentils if preferred.
- Serve with basmati rice or warm naan for a complete meal.
- Ensure to drain and rinse the canned beans well to reduce sodium content.
Keywords: Vegan curry, butter bean curry, plant-based meal, coconut milk curry, easy vegan dinner, Indian-inspired vegan recipe
Find it online: https://bakedbylisa.com/vegan-butter-bean-curry-recipe/
