Butter Bean Curry Recipe Easy Version

butter bean curry recipe

This butter bean curry is a delicious Indian vegetarian dish that can be made either with canned or fresh butter beans or red kidney beans. f prepared with fresh beans, then soak the beans overnight. However canned beans work just as well as the juice makes a nice thick gravy. It takes just half an hour to make so you can have a tasty dinner on the table at short notice any time in the week. This spicy Indian curry is best served with fluffy basmati rice and a green side salad of lettuce, tomato and cucumber. Leftover curry freezes well and can be refrigerated for later use. 

Serves Prep Time Cook Time Calories Sat Fat
6
10 mins
30 mins
150
1g

*Note: Calories and saturated fats value are on a per serving basis.

How To Make Butter Bean Curry Recipe

Ingredients

  • 2 cans (450g each) butter beans
  • 2 tablespoons canola oil
  • 1 onion, sliced finely
  • 1 teaspoon mustard seeds
  • 3 medium tomatoes, liquidised or grated
  • 1 teaspoon crushed garlic
  • 0.5 teaspoon tumeric
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper (red chilli powder)
  • 1 teaspoon cumin powder
  • Juice of half a lemon
  • Chopped coriander to garnish

Method

  1. Heat oil in a pot, add onions and fry until golden brown
  2. Add mustard seeds, and when they begin to splutter, add tomatoes.
  3. Add garlic, salt, tumeric, chilli powder and cumin powder, and stir.
  4. Cook for 10 minutes, then add beans, together with all the juice in the can.
  5. Stir and leave to cook on low heat for 30 minutes, until beans are cooked through.
  6. Stir in lemon juice.
  7. Garnish with coriander and serve with rice, and a side salad.
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