Butter Bean Curry

Vegan Butter Bean Curry is a flavorful, high-carb, and nutritious dish. This curry is made with plant-based items and is suitable for a vegan diet. The ingredients used to prepare this curry dish are butter beans, veggies, and spices. Beans are protein-packed and high in dietary fiber. This easy bean curry is ideal for a simple midweek supper. It is a delightful, low-fat, plant-based curry with vegan naan bread or rice. This Vegan Butter Bean Curry is good for a chaotic weeknight or if you are on the hunt for a cheap and nutritious dinner. Let’s prepare the creamy and mouthwatering bean dish with the guidelines (discussed below).

STATS:

• Course: Main Course
• Cuisine: Indian
• Diet: Vegan, Gluten-free
• Total Time: Twenty-five minutes
• Cook Time: Twenty minutes
• Prep Time: Ten minutes

EQUIPMENT:

• Large cooking pot
• Cooking spoon
• Serving Bowl

INGREDIENTS:

• Chopped white or yellow onion 1
• Red bell pepper 1
• Minced garlic cloves 3 to 4
• Crushed fresh ginger 1 inch
• Half a teaspoon of curry powder
• 1/2 tsp of turmeric powder
• Cumin powder 1/2 tsp
• Crushed coriander half a tsp
• Garam masala 1/2 tsp
• Diced and Medium-sized tomatoes 2
• Canned butter beans 2 by 15 oz.
• Unsweetened canned coconut milk 15 oz.
• Salt, to taste
• Half a lemon juice
• Crushed a few leaves of cilantro
• Oil spray

INGREDIENT NOTES:

Beans:

• You can easily buy canned butter beans in ordinary supermarket stores. If it is not accessible, you can use great Northern beans or cannellini beans to get the same effect.

Onions:

• A small white or yellow onion is necessary as it greatly enhances the flavor of the cream sauce.

Garlic:

• Fresh garlic improves the sauce’s flavor. Avoid using garlic powder as its taste differs significantly.

Bell pepper:

• It naturally increases sweetness, provides additional nutrients, and gives a lovely splash of color. I like red bell pepper but green pepper is also effective.

Tomatoes:

• You can use canned crushed or chopped tomatoes instead of ripe and flavorful tomatoes. You may also use crushed cherry tomatoes.

Coconut milk:

• Use low-fat coconut milk.

Turmeric:

• It provides a vibrant color and earthy flavor.

Lemon juice:

• Fresh lemon juice gives the sauce a fresh, slightly acidic taste, and intensifies the flavor. You can also use lime juice.

INSTRUCTIONS:

1. Spray oil on all sides of the large pot and warm it on the stovetop.
2. Then, add the chopped red bell pepper, onion, and a dash of salt.
3. Stir and simmer on medium to high flame for about five minutes until lightly golden brown.
4. Next, add turmeric powder, coriander, garlic, garam masala, curry powder, ginger, and cumin powder to the pot.
5. Cook for an additional thirty seconds so all spices merge well with veggies.
6. Now, pour in the coconut milk and crushed tomatoes.
7. Simmer all items at high flame.
8. Once it reaches a simmer, cook it for seven to ten minutes over a medium-low flame.
9. During cooking, stir properly to avoid stickiness.
10. Next, include the cilantro, butter beans, and lemon juice.
11. Combine all items with a spoon.
12. Then, cook for an extra six to eight minutes or until the texture is thickened.
13. The tasty Vegan Butter Bean Curry is ready.
14. Shift it to a small serving bowl.
15. Garnish it with cilantro and enjoy.

VARIATIONS OF THE RECIPE:

You can customize this dish according to your choice and wish. A few suggestions are as follows.

Vegetables:

• Incorporate other vegetables, such as green peas, mushrooms, broccoli, sweet potatoes, frozen or fresh (kale or spinach), cauliflower, potatoes, and eggplant.

Spicy:

• You can increase the sauce’s spiciness by adding a pinch of cayenne pepper, thinly sliced fiery red chili pepper, or red pepper flakes.

Spices:

• Try a variety of spices without worry. You can add partial or full items. Cloves, smoked paprika, crushed cinnamon, and cilantro powder can be added for an individual flavor.

SERVING SUGGESTIONS:

• Serve the tasty bean curry with steamed brown or white rice.
• Enjoy with warm and fluffy naan bread.
• Pair this curry with roti or other Indian flatbreads.
• Serve it with a side of roasted vegetable biryani.

TIPS:

• Choose the right type of butter beans that are specifically labeled as lima beans or butter beans.
• Try a variety of non-dairy milk varieties.
• It is always ideal to use freshly ground spices. If using pre-ground, ensure they are high-quality and stored properly.
• Use good-quality curry powder because it is a versatile base for the dish.
• Add some texture to the curry with chopped nuts or seeds.

STORAGE INFORMATION:

Fridge:

• We can preserve the butter bean curry in a sealed-packed box and refrigerate it for five to eight days.

Freezer:

• You can freeze the leftover bean dish for thirty-five to seventy days.

Reheating:

• Reheat the chilled bean dish on the burner fire or in the microwave.

FAQs:

How can this bean curry dish be made creamier?

• You can improve the creaminess of this dish by adding non-dairy cream or yogurt, such as coconut or soy yogurt.

Can different kinds of nondairy milk be used?

• Yes, you can use different types of non-dairy milk, like soy, coconut, or almond milk.

NUTRITIONAL FACTS/SERVING:

Serving size 1
Total Amount 4 servings
Total Calories 352 kcal
Carbohydrates 31 g
Dietary Fiber 9 g
Protein 10 g
Sugar 4 g
Total Fat 24 g
Sodium 426 mg
Iron 7 mg