CREAMY BUTTER BEAN CURRY (VEGAN)
This Butter Bean Curry recipe is creamy and made with authentic Indian flavors. I modelled it off my butter chicken recipe.
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.