Creamy Butter Bean Curry Recipe Ready in 30 Minutes

This Creamy Vegan Butter Bean Curry is a comforting meal ready in just 30 minutes, perfect for busy weeknights and packed with protein.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 370

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cups Butter Beans Main protein source, can substitute with garbanzo beans or lentils.
1 medium Onion Chopped finely.
1 inch Fresh Ginger Grated.
4 cloves Garlic Minced.
2 medium Fresh Tomatoes Chopped.
2 tablespoons Tomato Paste

For the Creamy Sauce

1 cup Cashews Soak in hot water for at least 15 minutes.
2 teaspoons Garam Masala Add generously.
1 teaspoon Turmeric
1 teaspoon Cumin Consider toasting for enhanced flavor.
1 teaspoon Coriander
1 tablespoon Curry Powder Adjust according to spice preference.
1 pinch Cinnamon

Liquids & Seasoning

2 cups Vegetable Stock Use low-sodium for a healthier option.
to taste Salt
to taste Pepper

Equipment

Non-stick pan

Method

Step-by-Step Instructions

Soak cashews in hot water for at least 15 minutes.
Heat oil in a non-stick pan, sauté chopped onions until translucent (5-7 minutes).
Add grated ginger and minced garlic, cooking for another 1-2 minutes.
Sprinkle in garam masala, turmeric, cumin, coriander, curry powder, and a pinch of cinnamon, cooking for 1-2 minutes.
Stir in chopped tomatoes and tomato paste, cooking for 3-4 minutes until softened.
Pour in vegetable stock and bring to a simmer, cover and cook for about 12 minutes.
Blend soaked cashews with a few ladles of curry sauce until smooth.
Stir in drained butter beans and cashew cream, cooking on low for 5 minutes.
Season with salt and pepper, garnish with fresh coriander and sesame seeds.

Nutrition

Serving: 1servingCalories: 370kcalCarbohydrates: 45gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 400mgPotassium: 600mgFiber: 9gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Store in an airtight container in the fridge for up to 3-4 days. Can be frozen for up to 2 months.

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