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Butter Bean Curry -MoveYuhHand

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.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

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.
Course: Main Course
Cuisine: Indian