Description
A creamy, flavorful vegan butter bean curry made with tender butter beans, aromatic spices, coconut milk, and spinach, perfect served with basmati rice and naan bread for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 2 14-oz cans 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 canola oil and sauté the diced onions for 4-5 minutes until softened. Stir in the grated garlic and sprinkle with ¼ teaspoon salt to enhance flavors.
- Toast the spices: Add the grated fresh ginger, ground cilantro seeds, ground cumin, garam masala, and curry powder to the skillet. Stir and cook the spices for 1-2 minutes until fragrant, allowing the flavors to bloom.
- Add liquids and vegetables: Pour in the canned chopped tomatoes and frozen spinach, stirring well to combine all ingredients evenly in the skillet.
- Incorporate butter beans and coconut milk: Add the drained butter beans and the can of coconut milk into the skillet. Stir thoroughly and bring the mixture to a low simmer.
- Simmer the curry: Let the curry simmer gently over low heat for 15-20 minutes, stirring occasionally until it thickens and the flavors meld together beautifully.
- Season and serve: Adjust seasoning to taste with salt, black pepper, and optional chili powder. Serve the butter bean curry hot alongside basmati rice, homemade naan bread, fresh cilantro leaves, and a dollop of coconut yogurt for creaminess.
Notes
- Adjust Curry Powder: Modify the amount of curry powder to your spice preference; add more near the end if a stronger flavor is desired.
- Spice Adjustment: If the curry becomes too spicy, stir in coconut yogurt to tone down the heat.
- Butter Beans: Also known as lima beans, they provide a creamy texture and protein to the dish.
- Coconut Milk: Use low-fat coconut milk to reduce fat content while maintaining creaminess.
- Serve with basmati rice and naan bread to make a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
