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Vegan Butter Bean Curry Recipe

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4.2 from 12 reviews

This vegan butter bean curry is a quick and easy plant-based meal that's perfect for busy weeknights. Packed with protein, low in fat, and bursting with flavor from aromatic spices, coconut milk, and fresh spinach, it pairs beautifully with rice or naan bread for a satisfying and wholesome dinner.

Ingredients

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 and Other Ingredients

  • 1 tablespoon sunflower oil
  • 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
  • Salt and pepper to taste

Instructions

  1. Heat and sauté aromatics: Heat the sunflower oil in a large, deep pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent. Next, add the sliced green pepper and cook for another 2-3 minutes until it starts to soften.
  2. Add garlic, ginger, and spices: Stir in the finely chopped garlic and grated fresh ginger, cooking for about 1 minute until fragrant. Add the ground cumin, chilli powder, ground coriander, and red chilli flakes, stirring well to combine the spices with the vegetables.
  3. Add liquids and beans: Cook the spice mixture for another minute to enhance the flavors, then add the canned chopped tomatoes, drained butter beans, and light coconut milk. Stir everything together.
  4. Simmer the curry: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan and allow the curry to simmer for 15 minutes so the flavors meld and the sauce thickens slightly.
  5. Finish with spinach and seasoning: Add the baby spinach to the curry and let it wilt for 1-2 minutes. Season the curry with salt and freshly ground black pepper to taste. Serve hot over your favorite rice or with naan bread for a delicious meal.

Notes

  • This curry can be made spicier by increasing the chilli powder or red chilli flakes according to your taste.
  • For added texture, consider garnishing with fresh coriander leaves or a squeeze of lime juice before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • To make it gluten-free, ensure your naan bread is gluten-free or serve with rice.
  • You can substitute butter beans with chickpeas if desired.

Find it online: https://recipeplenty.com/vegan-butter-bean-curry-recipe/