Description
A hearty and flavorful vegan curry featuring creamy butter beans simmered in a fragrant blend of spices, tomatoes, and coconut milk. This Indian-inspired dish is perfect for a comforting plant-based meal served with rice or naan.
Ingredients
Scale
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 cans (15 oz each) butter beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1/2 cup full-fat coconut milk
- Salt and black pepper, to taste
- Fresh cilantro, chopped, for garnish
- Cooked rice or naan, for serving
Instructions
- Heat oil and sauté onions: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4–5 minutes until softened.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Add spices: Mix in the curry powder, ground cumin, smoked paprika, and cayenne pepper if using. Stir well to coat the onions and toast the spices for about 30 seconds.
- Add main ingredients: Add the drained and rinsed butter beans, diced tomatoes, and coconut milk to the skillet. Stir to combine all ingredients evenly.
- Simmer the curry: Bring the mixture to a gentle simmer and cook uncovered for 10–12 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Season and serve: Season the curry with salt and black pepper to taste. Serve hot, garnished with fresh chopped cilantro, alongside cooked rice or naan bread.
Notes
- For a creamier texture, mash some of the butter beans with the back of a spoon.
- You can substitute heavy cream for coconut milk if you prefer a dairy-based version.
- This dish also works well with chickpeas or cannellini beans as alternatives.
