Tomato Butter Bean Curry
This easy vegetarian curry recipe is packed with nutritious, creamy butter beans simmered in a richly spiced tomato sauce. With lots of pantry staples, this is easy to pull together, economical, and very flexible to work with your own preferences.
Ingredients
- 2 cans butter beans, drained (400g / 14oz cans)
- 1 medium onion, diced
- 1 tbsp garlic
- 2 tsp minced ginger
- 1 tsp cumin seeds, lightly crushed
- ½ tsp fennel seeds, lightly crushed
- 1 tbsp curry powder
- 1 tbsp garam masala
- 1.5 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp cinnamon
- 1 tsp brown sugar
- 400 g (14 oz) canned diced tomatoes
- 400 g (14 oz) canned cherry tomatoes in juice
- 40 g (3 tbsp) salted butter or coconut oil
- 2-3 tbsp cilantro (coriander), chopped
Optional extras
- 60 ml (¼ cup) heavy cream or coconut cream, if you want a creamy finish
- 3-4 tbsp chopped toasted cashews, for a crunchy topping
- a few handfuls of baby spinach, to mix in
- frozen peas, to mix in
Instructions
- In a large, deep saute pan, heat a little olive oil and fry the onions over a medium heat until lightly browned. Add the garlic and ginger and saute for another minute until soft, being careful not to burn.1 medium onion, 1 tbsp garlic, 2 tsp minced ginger
- Add the seeds to the pan and cook until the fragrance is released. This will be a matter of seconds depending on how hot your pan is. Once you can smell them, move on.1/2 tsp fennel seeds, 1 tsp cumin seeds
- Add the butter to the pan - it will quickly melt. Add the ground spices and sugar, and mix through. The contents of the pan will clump together a little bit - this is fine. Once fragrant, move on quickly to avoid burning the spices.1 tbsp curry powder, 1 tbsp garam masala, 1.5 tsp chili powder, 1/4 tsp cinnamon, 1 tsp brown sugar, 40 g salted butter or coconut oil, 1/2 tsp smoked paprika
- Add the canned tomatoes and mix through, then cover and simmer for about 20 minutes, letting the tomatoes cook down.400 g canned diced tomatoes, 400 g canned cherry tomatoes in juice
- Once the sauce has thickened up a little, add the drained butter beans and chopped cilantro (coriander). If you're adding cream, it will go in now too.2 cans butter beans, 2-3 tbsp cilantro (coriander)
- Serve with rice and/or nan bread.
Serving: 1g, Calories: 285kcal, Carbohydrates: 41g, Protein: 13g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 22mg, Sodium: 378mg, Potassium: 1135mg, Fiber: 13g, Sugar: 11g, Vitamin A: 858IU, Vitamin C: 22mg, Calcium: 117mg, Iron: 6mg