Best Butter Bean Curry Recipe

This vegetable curry has a pleasant texture thanks to the butter beans. On top of them is dark-skinned eggplant, which is full of healthy fats.

– 2 tbsp rapeseed oil – 2 onions (320g), finely chopped – 1 tbsp finely grated ginger – 3 large garlic cloves, finely grated – 1 red chilli, deseeded and sliced – 2 x 400g cans butter bean – 2 tsp vegan bouillon powder – 1 tsp cumin seeds – 2 tbsp medium curry powder – 400g can chopped tomatoes – 1 aubergine (320g), cut into cube – 15g coriander, chopped – 250g pouch cooked wholegrain rice For the raita – 2 small bananas, peeled and finely chopped – ½ lime, juiced – ¼ cucumber, finely chopped – 1 small red onion (60g), finely chopped – 1 red chilli, deseeded and sliced

INGREDIENTS

In a non-stick pan over medium heat, cook onions for 8 minutes until tender. Add ginger, garlic, and chilli and simmer for a few minutes. 

INSTRUCTIONS

STEP 1

Measure 300ml of butter bean liquid into a jug and mix in the bouillon powder to produce stock (don't worry if it's thick or lumpy—it will dissolve in the pan).

STEP 2

Stir cumin seeds and curry powder into onions, then tomatoes, beans, and aubergine.  

STEP 3

Add stock. Bring to boil. Cover, reduce heat to medium-low, and simmer for 30 minutes to tenderize vegetables. Mix with half the coriander. Get off the heat.

STEP 4

To make raita, mix bananas with lime juice. Add cucumber, onion, chilli, and remaining coriander. Heat rice according to package instructions and serve with half the curry and raita.  

STEP 5

Make butter bean curry wraps by chilling the curry and raita. Curry can be refrigerated for three days. Iced raita lasts a day.

STEP 6

Delicious One-pot Chicken & Rice Recipe

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