This Butter Bean Curry recipe is creamy and made with authentic Indian flavors. I modelled it off my butter chicken recipe.
If you want this recipe to be nut free, then you can omit the cashews. Otherwise, I highly recommended using it. It adds a creamier texture to the sauce but it will not affect the flavor if you leave it out.
INGREDIENTS NEEDED FOR BUTTER BEAN CURRY
1. Butter Bean – I used the Grace brand.
2. Ginger Powder
3. Red Onion – You can also use yellow onion. That is my prefer type to use, but I ran out so I made due with what I had.
4. Salt
5. Red Chili Powder – You can omit this if you cannot have any spice. I omitted in the video recipe and it was just as good as when I included it in my Butter Chicken recipe.
6. Granulated Sugar
7. Garam Masala Powder
9. Cumin
10. Dairy Free Butter – I used the Miyoko’s brand.
11. Oil
12. Canned Crushed Tomatoes
13. Water
14. Fenugreek Leaves
15. Unsalted Cashews
16. Garlic Gloves – This can be substituted for garlic paste.
INSTRUCTIONS FOR BUTTER BEAN CURRY
PREP
1. Soak 1/4 cup raw unsalted cashews in boiling hot water for 20-30 mins.
COOKING
1. Add 1 tbsp oil and 1 tbsp butter to your pan and heat it on medium low heat.
2. Once the butter has melted, add in your onions and cook for about 4 minutes. Then add 2 minced garlic cloves and cook for 30 secs.
3. Add in 2 cups crushed tomatoes, 1 tsp ginger powder, 3/4 tsp salt, 1 tbsp sugar, 2 tsp garam masala, 1/2 tsp coriander powder, 1 tsp cumin powder and cook for 15-20 mins.
4. Remove and blend with the cashews (drained).
5. Strain mixture back in the pan.
6. Add in one can (540ml) drained butter beans and add 1 tsp fenugreek leaves and cook for 5 mins.
7. Finish with 2 tbsp dairy free butter (optional) and serve with rice or naan.
WHAT TO SERVE WITH BUTTER BEAN CURRY?
1. Naan
2. Basmati Rice
3. Roti
4. Paratha
HOW TO STORE IT
You can store it in the fridge for up to 4 days.
DID YOU MAKE THIS RECIPE?
If you tried this recipe and found it delicious, I would appreciate it if you rate this recipe and leave a comment so that more people can see it. Your email will not be displayed.
CREAMY BUTTER BEAN CURRY (VEGAN)
Ingredients
- 1 can Butter Bean 540ml drained
- 2 Garlic Cloves minced
- 1 tsp Ginger Powder
- ½ Red/Yellow Onion
- ¾ tsp Salt
- 1 tbsp Sugar
- 2 tsp Garam Masala
- ½ tsp Coriander
- 1 tsp Cumin
- 2 tbsp Dairy Free Butter
- 1 tbsp Oil
- 2 cups Crushed Tomatoes
- 1 tsp Fenugreek Leaves
- ¼ cup Raw Unsalted Cashews + enough hot water for soaking
- ¼ cup Fresh Water for blending
- 1 tsp Red Chili Powder (optional)
Instructions
PREP
- Soak 1/4 cup raw unsalted cashews in boiling hot water for 20-30 mins.
COOKING
- Add 1 tbsp oil and 1 tbsp butter to your pan and heat it on medium low heat.
- Once the butter has melted, add in your onions and cook for about 4 minutes. Then add 2 minced garlic cloves and cook for 30 secs.
- Add in 2 cups crushed tomatoes, 1 tsp ginger powder, 3/4 tsp salt, 1 tbsp sugar, 2 tsp garam masala, 1/2 tsp coriander powder, 1 tsp cumin powder and cook for 15-20 mins.
- Remove and blend with the cashews (drained).
- Strain mixture back in the pan.
- Add in one can (540ml) drained butter beans and add 1 tsp fenugreek leaves and cook for 5 mins.
- Finish with 2 tbsp dairy free butter (optional) and serve with rice or naan.
