Creamy Vegan Butter Bean Curry with Zesty Toppings

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This easy-to-make vegan curry features creamy butter beans in a fragrant tomato-based sauce, topped with tangy pickled onions and fresh herbs.

Ingredients

  • 1 red onion
  • 1 lime
  • 1 red chilli
  • 2 tbsp coconut oil
  • 2 tsp cumin seeds
  • 4 garlic cloves, finely chopped
  • 1 thumb of fresh ginger, finely chopped
  • 1 tbsp medium curry powder
  • 1 x 400g tin of chopped tomatoes
  • 2 x 400g tins of butter beans, drained
  • 3 tbsp vegan yoghurt (oat-based recommended)
  • 2 tsp maple syrup
  • Fresh coriander
  • Nigella seeds for topping
  • Salt to taste

Method

  1. Prepare the pickled onions:
    • Thinly slice 1/4 of the red onion
    • Mix with juice from half a lime and a pinch of salt
    • Set aside to pickle
  2. Cook the curry base:
    • Finely chop remaining onion and half the chilli
    • Heat coconut oil and toast cumin seeds for 1 minute
    • Add chopped onion, chilli, garlic, and ginger
    • Cook for 7-8 minutes until onion is caramelized
  3. Add spices and beans:
    • Stir in curry powder and cook for 1 minute
    • Add tomatoes, water, butter beans, and salt
    • Simmer covered for 25-30 minutes
  4. Finish the curry:
    • Stir in yoghurt, maple syrup, and remaining lime juice
    • Cook for 2-3 more minutes
  5. Serve and garnish:
    • Top with sliced chilli, yoghurt, coriander, pickled onion, and nigella seeds
    • Serve with rice and warm bread or naan

This Creamy Vegan Butter Bean Curry is a delightful blend of comforting flavors and textures. The creamy beans, aromatic spices, and zesty toppings create a perfect balance that will satisfy both vegans and non-vegans alike. Don’t hesitate to try this recipe – it’s an easy way to bring a taste of Indian-inspired cuisine to your table, and it’s sure to become a new favorite in your meal rotation!