Description
A creamy and flavorful vegan butter bean curry made with aromatic spices, coconut milk, and spinach, perfect served with basmati rice, naan bread, and a dollop of coconut yogurt.
Ingredients
Scale
Butter Bean Curry
- 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)
- Chili powder to taste (optional)
- Salt and black pepper to taste
To Serve
- Basmati rice
- Coconut yogurt
- Homemade naan bread
- Fresh cilantro (coriander)
Instructions
- Prepare the base: In a large skillet over medium heat, heat the oil and sauté the diced onions for 4-5 minutes until softened. Stir in the grated garlic and sprinkle with salt.
- Add spices: Add the grated ginger to the skillet, then stir in ground cilantro seeds, ground cumin, garam masala, and curry powder. Let the spices toast for 1-2 minutes or until fragrant, stirring frequently to prevent burning.
- Combine ingredients: Pour in the canned chopped tomatoes and frozen spinach, stirring to combine evenly. Then add the drained butter beans and coconut milk to the skillet.
- Simmer the curry: Reduce the heat to low and simmer the curry for 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
- Season and serve: Taste and season with additional salt, black pepper, and chili powder if desired. Serve the butter bean curry alongside cooked basmati rice, homemade naan bread, fresh cilantro, and a dollop of coconut yogurt.
Notes
- Adjust the curry powder quantity based on your spice preference; add more towards the end if needed.
- If the curry is too spicy, stir in some coconut yogurt to reduce heat.
- Butter beans are also known as lima beans and can be substituted if unavailable.
- Use low-fat coconut milk to reduce fat content if desired.
- This recipe serves 4 people comfortably.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 400 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
