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Spiced tomato based indian curry sauce with butter beans. topped with a cream drizzle and served with naan
Vegan Butter Bean Curry
A north Indian style tomato based curry with butterbeans for a plant based protein and fiber boost.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

  • 400 g Butter beans
  • 1 Onion
  • 50 g Cashew nuts
  • 1 tsp Ginger paste
  • 3 Cloves Garlic
  • 500 g Tomato passata

Spice Mix

  • 1/2 tsp Cinnamon
  • 1/4 tsp Cardamom powder
  • 1 tsp Paprika
  • 1 tsp Garam masala
  • 2 tsp Turmeric
  • 1 tsp Fenugreek
  • 2 tsp Salt

Instructions
 

  • Add the cashews and 50ml of boiling water to a blender cup and leave to soak.
  • Dice up the onion and fry on medium heat for around 10 minutes
  • Add the garlic ginger paste and stir for 1 minute.
  • Add in 3 tbsp of the passata and cook on medium heat for 2 minutes
  • Add the spices and cook for one minute.
  • Add the butter beans and the remaining passata.
  • simmer on low heat for 30 minutes- check occasionally and stir to avoid burning.
  • Blend the cashew nuts and water until smooth and add half to the curry.
  • Serve up drizzled with some more cashew cream.
  • Serve up with some soft fluffy naan and basmati rice if you wish.
  • Enjoy!

Notes

If you like a spicy curry feel free to add chili flakes or chili powder at the spices adding stage as this curry recipe has no chili.