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–+ servings
Large bowl with curried butter beans and small one with rice and curry

Curried butter beans recipe

Flossie
Turning the humble beans into a delicious and creamy butter beans curry, packed with complex flavors yet fresh and zingy.
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Cook Time 30 minutes
Veggie preparation while you cook the beans 5 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian-inspired
Servings 4
Calories 302 kcal

Equipment

  • frying pan
  • Chopping board or dicer
  • can opener optional
  • measuring jug for liquids (or just use a glass)
  • wooden or silicon spoon or spatula for stirring

Ingredients
  

  • 1 jar of queen butter beans 400 g drained weight or 2 cans of 400 g of regular ones
  • 2-3 tbsp olive oil
  • 1 large onion finely chopped
  • 3 large garlic cloves
  • 2 tsp garam masala powder
  • 1/2 tsp turmeric powder
  • 1 knob ginger finely grated or 1 tsp ginger paste
  • 1 lime zest and juice
  • 1 can coconut milk 400 ml
  • 200 ml tomato passata or finely chopped tomatoes
  • 200 ml water
  • 200 g baby spinach optional
  • salt and black pepper to taste
  • fresh chili and coriander or parsley to garnish

Instructions
 

Dry fry the beans

  • Dry fry the beans in a frying pan over medium heat to low for 5 minutes until they bloom or pop.
    1 jar of queen butter beans
  • Meanwhile, peel and chop the onion and prep the aromatics.

Saute with onions, spices and aromatics

  • Add 2 tbsp of olive oil in the same pan and sauté the finely chopped onion for 5-7 minutes until soft and translucent.
    2-3 tbsp olive oil, 1 large onion
  • Create space in the pan, add one more tbsp of olive oil and gently toast the garam masala powder, turmeric powder, grated ginger, and garlic cloves for 1 minute. Mix everything in the pan. Add half of the water to prevent the pan from catching too much.
    3 large garlic cloves, 2 tsp garam masala powder, 1/2 tsp turmeric powder, 1 knob ginger

Soften the onions

  • Add the remaining water to avoid any mishaps in the pan. Continue to sauté the the mixture for 5 minutes until soft and thick.
    200 ml water

Add more liquids

  • Introduce tomato passata, and let it simmer for 2-3 minutes, allowing the flavors to meld.
    200 ml tomato passata
  • Pour in the coconut milk and continue to simmer for another 10 minutes or until the mixture thickens but remains slightly runny.
    1 can coconut milk

Freshen it up!

  • Add the 🍋‍🟩 lime zest and juice for a zesty kick. Season well.
    1 lime, salt and black pepper to taste
  • If you opt for more nutritious goodness, stir in the baby spinach and let it wilt in the yummy luscious butter bean curry.
    200 g baby spinach

Serve and enjoy!

  • Garnish the beans with fresh herbs and chili, adding an extra layer of flavor and nutritional goodness.
    fresh chili and coriander or parsley to garnish
  • Serve over or next to a bowl of fluffy basmati rice or sop it up with warm naan bread.

Video

Notes

Watch the beans closely when they dry fry because you want to avoid burning them. A little charring and browning is okay though, just keep that heat to medium low.
Once you add the coconut milk, you may think the curry is quite watery, but it will absorb slowly and you end up with a creamy deliciousness. It will also thicken more if you have some left over, so don't reduce it too much.
Want a curry without coconut? Try my spinach and mushroom curry, made creamy with red lentils.
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    Nutrition

    Calories: 302kcalCarbohydrates: 15gProtein: 5gFat: 28gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 943mgPotassium: 795mgFiber: 3gSugar: 4gVitamin A: 4967IUVitamin C: 28mgCalcium: 95mgIron: 6mg
    Keyword butter bean curry, creamy bean curry, vegan bean curry
    Tried this recipe?Tag me @candyflosslife on Instagram! I'd love to see how your dish turns out ! ✨