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Butter Bean Curry

Delicious Butter Bean Curry: Quick Vegan Comfort at Home

Enjoy a comforting Butter Bean Curry, packed with flavor and nutrition, ready in just 30 minutes.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 cup Cashews Soak for 30 minutes before blending.
  • 1 medium Yellow Onion Shallots may substitute.
  • 1 tablespoon Fresh Ginger Can use ground ginger in a pinch.
  • 2 cloves Garlic Cloves Adjust quantity based on preference.
  • 1 tablespoon Garam Masala Can substitute with individual spices if needed.
  • 1 teaspoon Turmeric No direct substitute; omit if unavailable.
  • 1 teaspoon Ground Coriander Can use coriander seeds if available.
  • 1 teaspoon Ground Cumin Use whole cumin seeds for a more intense flavor.
  • 1 tablespoon Curry Powder Adjust according to spice tolerance.
  • 1 teaspoon Ground Cinnamon Omit for a less sweet flavor.
  • 2 cups Fresh Tomatoes Canned tomatoes can be a substitute.
  • 2 tablespoons Tomato Paste Omit if fresh tomatoes are used abundantly.
  • 2 cups Vegetable Stock Substitute with water to reduce sodium.
For the Protein
  • 2 cups Butter Beans Can switch to chickpeas or lentils.

Equipment

  • medium saucepan
  • blender

Method
 

Step‑by‑Step Instructions
  1. Soak the cashews in hot water for 30 minutes.
  2. In a medium saucepan, heat oil over medium heat and sauté the chopped yellow onion for 3 to 5 minutes.
  3. Add grated ginger and minced garlic to the onions and stir for 1 minute.
  4. Mix in garam masala, turmeric, ground coriander, ground cumin, curry powder, and ground cinnamon. Cook for 1 to 2 minutes.
  5. Incorporate chopped fresh tomatoes and tomato paste. Cook for about 2 minutes.
  6. Pour in vegetable stock and bring to a gentle simmer for about 12 minutes.
  7. Blend soaked cashews with a small portion of the sauce until smooth.
  8. Return the blended cashew cream to the saucepan, stir together and fold in the butter beans.
  9. Serve hot, garnished with fresh coriander.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 700mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 20IUVitamin C: 30mgCalcium: 5mgIron: 15mg

Notes

For leftovers, store in an airtight container in the fridge for up to 3-4 days. Can freeze for up to 3 months.

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