Description
This Vegan Butter Bean Curry is a quick and easy plant-based meal that’s packed with bold flavors and satisfying protein.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can full-fat coconut milk
- 2 (15-ounce) cans butter beans, drained and rinsed
- 1 cup vegetable broth
- 1 tablespoon lime juice
- Salt and black pepper to taste
- Chopped fresh cilantro for garnish
Instructions
- In a large saucepan or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and sauté for 5-7 minutes, until translucent.
- Add the minced garlic and grated ginger and cook for 1 minute, until fragrant.
- Stir in the curry powder, cumin, paprika, chili powder, and cayenne (if using). Cook for 2-3 minutes, stirring frequently, to toast the spices.
- Pour in the diced tomatoes, coconut milk, and vegetable broth. Bring the mixture to a simmer.
- Add the drained and rinsed butter beans and stir to combine. Simmer for 15-20 minutes, until the sauce has thickened and the beans are heated through.
- Remove from heat and stir in the lime juice. Season with salt and black pepper to taste.
- Serve the Vegan Butter Bean Curry over steamed basmati rice, garnished with chopped fresh cilantro.
Notes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Vegan Butter Bean Curry, plant-based, curry, coconut milk, quick meal