Description

This Vegan Butter Bean Curry is a quick and easy plant-based meal that’s packed with bold flavors and satisfying protein. Creamy coconut milk and aromatic spices create a comforting and nourishing curry that’s perfect for busy weeknights.

Ingredients

– 2 tablespoons olive oil

– 1 onion, diced

– 3 cloves garlic, minced

– 1 tablespoon grated fresh ginger

– 1 tablespoon curry powder

– 1 teaspoon ground cumin

– 1 teaspoon paprika

– 1/2 teaspoon chili powder

– 1/4 teaspoon cayenne pepper (optional, for heat)

– 1 (15-ounce) can diced tomatoes

– 1 (15-ounce) can full-fat coconut milk

– 2 (15-ounce) cans butter beans, drained and rinsed

– 1 cup vegetable broth

– 1 tablespoon lime juice

– Salt and black pepper to taste

– Chopped fresh cilantro for garnish

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Instructions

1. In a large saucepan or Dutch oven, heat the olive oil over medium heat.

2. Add the diced onion and sauté for 5-7 minutes, until translucent.

3. Add the minced garlic and grated ginger and cook for 1 minute, until fragrant.

4. Stir in the curry powder, cumin, paprika, chili powder, and cayenne (if using). Cook for 2-3 minutes, stirring frequently, to toast the spices.

5. Pour in the diced tomatoes, coconut milk, and vegetable broth. Bring the mixture to a simmer.

6. Add the drained and rinsed butter beans and stir to combine. Simmer for 15-20 minutes, until the sauce has thickened and the beans are heated through.

7. Remove from heat and stir in the lime juice. Season with salt and black pepper to taste.

8. Serve the Vegan Butter Bean Curry over steamed basmati rice, garnished with chopped fresh cilantro.

Notes

– For a creamier texture, you can use an immersion blender to partially purée the curry.

– Feel free to adjust the spice level by adding more or less cayenne pepper.

– This curry can be made in advance and reheated. It also freezes well for up to 3 months.

Prep Time: 15
Cook Time: 30
Category: Soups, Stews & Chili
Method: Stovetop
Cuisine: Indian