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Butter Beans Curry

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Indian
Servings 4

Equipment

  • Large saucepan or deep skillet
  • Wooden Spoon or Spatula
  • Knife and chopping board
  • Blender if a smoother curry sauce is preferred

Ingredients
  

For the Curry Base

  • 2 cups cooked butter beans or canned, drained and rinsed
  • 2 tbsp oil coconut or vegetable
  • 1 onion finely chopped
  • 3 garlic cloves minced
  • 1- inch piece of ginger grated
  • 2 tomatoes finely chopped
  • 1/2 cup coconut milk
  • 1 cup vegetable broth or water
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1/2 tsp red chili powder adjust to taste
  • Salt to taste
  • 1 tsp lemon juice
  • Fresh cilantro for garnish

Optional Additions

  • 1 small potato cubed (for extra heartiness)
  • 1/2 cup spinach or kale for a nutritious boost

Instructions
 

Sauté Aromatics

  1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds. Then, add chopped onions and sauté until golden brown.
    cumin seeds and finely chopped onions sizzle in a small amount of shimmering oil

Add Garlic & Ginger

  1. Stir in the minced garlic and grated ginger. Sauté for another minute until fragrant.

Cook the Tomatoes

  1. Add chopped tomatoes, turmeric, coriander powder, and red chili powder. Cook until the tomatoes break down and form a thick paste.

Simmer the Curry

  1. Pour in the vegetable broth and coconut milk, then add the cooked butter beans. Let the curry simmer for 10–15 minutes so the flavors meld together.

Finish with Spices

  1. Stir in garam masala, salt, and lemon juice. Let it cook for another 2 minutes.

Garnish & Serve

  1. Sprinkle fresh cilantro on top and serve hot with rice, naan, or roti.