Make this butter bean curry, then check out our spinach, chickpea and potato curry, green bean curry, vegan aubergine curry and more vegetarian curry recipes.
This butter bean curry recipe is adapted from Thali: A Joyful Celebration of Indian Home Cooking, Maunika Gowardhan (Hardie Grant, £22). Maunika says: “A speedy curry made with tinned beans and fragrant spices – using asafoetida gives allium notes to the curry without even chopping an onion. Minimal prep but full-on flavour makes this a great midweek speedy curry.”
Ingredients
- vegetable oil 3 tbsp
- carom (ajwain) seeds 1 tsp
- asafoetida a pinch
- kashmiri chilli powder or mild chilli powder 1 tsp
- ground turmeric 1 tsp
- butter beans 470g from a tin or jar
- jaggery or soft dark brown sugar 1 tbsp
- tamarind paste 2 tsp
- coriander chopped, to garnish
Method
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Step 1
Heat the oil in a heavy-based, non-stick pan over a medium heat. Add the carom seeds and asafoetida and, when they sizzle, add the chilli and ground turmeric. Add the beans and stir well for 2-3 minutes. Add 400ml of water and the jaggery, and season to taste. Cover and simmer over a low heat for 25 minutes, stirring halfway through until the beans begin to soften.
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Step 2
Add the tamarind paste and stir. Crush some of the beans with the back of the spoon to thicken the curry slightly. Mix well and garnish with coriander.
This butter bean curry recipe is adapted from Thali: A Joyful Celebration of Indian Home Cooking, Maunika Gowardhan (Hardie Grant, £22). Photographs by Sam A Harris.
Try more vegan curry recipes here
Nutritional Information
- Kcals 160
- Fat 8.9g
- Saturates 0.7g
- Carbs 13.7g
- Sugars 6.4g
- Fibre 4.2g
- Protein 4g
- Salt 0.1g