Creamy Butter Bean Curry for a Cozy and Nourishing Meal

Comforting and flavorful, this Butter Bean Curry is a vegan delight, perfect for warm weeknight meals.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Indian, Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cups Butter Beans or chickpeas/lentils as alternatives
1 medium Onion diced
1 tablespoon Fresh Ginger minced; or use ground ginger
3 cloves Garlic minced; or use garlic powder

For the Sauce

2 cups Fresh Tomatoes chopped; canned tomatoes can substitute
2 tablespoons Tomato Paste optional for lighter sauce
1 cup Cashews soaked in hot water
1 tablespoon Garam Masala
1 teaspoon Turmeric
1 teaspoon Cumin
1 teaspoon Coriander
1/2 teaspoon Cinnamon
2 cups Vegetable Stock homemade or low-sodium
to taste Salt
to taste Pepper

Equipment

large skillet
Blender

Method

Steps

Soak cashews in hot water for at least 15 minutes.
In a large skillet, heat 2 tablespoons of oil over medium heat. Sauté diced onions for 5–7 minutes.
Add minced ginger and garlic, sauté for 1–2 minutes.
Sprinkle in garam masala, turmeric, cumin, coriander, and cinnamon. Cook for 1–2 minutes.
Stir in chopped tomatoes and tomato paste. Cook for 3–4 minutes.
Pour in vegetable stock and simmer for 12 minutes.
Blend soaked cashews with sauce until smooth and creamy.
Return to the pan, stir in cashew cream and fold in butter beans. Cook for 5 minutes.
Adjust seasoning with salt and pepper, garnish with coriander and sesame seeds.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

Perfect when served with fluffy basmati rice or homemade naan.

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