Description
A hearty Butter Bean Curry simmered with aromatic spices and creamy coconut milk, perfect for a filling meal that tastes better the next day.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 1 tsp minced ginger
- 1 tsp curry powder
- ½ tsp cumin powder
- ½ tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp cinnamon
- 1 15 oz can crushed tomatoes
- 2 15 oz cans butter beans, drained and rinsed (equals 2 ½ cups cooked beans)
- ¾ – 1 cup veggie broth
- Salt to taste
- ¾ cup coconut milk (full fat)
Instructions
- Heat olive oil in a pan over medium heat until shimmering.
- Add chopped onion, garlic, and minced ginger, sautéing until the onion is translucent and fragrant.
- Incorporate the curry powder, cumin, turmeric, coriander, and cinnamon, cooking for 30 seconds more to bloom the spices.
- Stir in the crushed tomatoes and let simmer uncovered on medium-low heat until most of the liquid has evaporated and it resembles a thick paste, about 5-8 minutes.
- Add the butter beans and veggie broth, along with a pinch of salt, then let simmer for another 10 minutes, thickening the sauce.
- Finally, stir in the coconut milk and combine well before serving.
Notes
Ensure all ingredients are prepped before you begin cooking. Sauté the aromatics properly for enhanced flavor and reduce tomatoes well to avoid watery curry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg