Creamy Butter Bean Curry: Cozy Comfort in Every Bite

Indulge in a Creamy Butter Bean Curry that's quick, nutritious, and bursting with flavor, perfect for a cozy dinner.

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Prep Time 15

Cook Time 30

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Curry Base

1 can Butter Beans Rinsed and drained
1 medium Onion Finely chopped
1 tablespoon Fresh Ginger Pressed
2 cloves Garlic Minced

For the Sauce

2 medium Fresh Tomatoes Chopped
2 tablespoons Tomato Paste
½ cup Cashews Soaked

For Flavor & Seasoning

1 tablespoon Garam Masala
1 teaspoon Turmeric
1 tablespoon Cumin
1 teaspoon Coriander Optional
1 tablespoon Curry Powder
½ teaspoon Cinnamon For sweetness
1 teaspoon Chili Powder Optional

For Cooking

2 cups Vegetable Stock Homemade or store-bought

Equipment

large non-stick pan
Blender

Method

Step‑by‑Step Instructions

Prepare cashews by soaking in hot water for 15 minutes.
Sauté onions in vegetable oil for 5 to 7 minutes until translucent.
Add ginger and garlic, cooking for an additional 1 to 2 minutes.
Sprinkle in spices and toast for 1 to 2 minutes.
Stir in chopped tomatoes and tomato paste, sauté for 3 to 4 minutes.
Add vegetable stock, bring to a simmer, and cover to cook for 12 minutes.
Blend soaked cashews with some curry sauce until smooth.
Combine butter beans and cashew cream into the curry, cooking for 5 more minutes.
Season with salt and pepper, garnish with coriander, and serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 500mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.

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