Vegan Butter Bean Curry Recipes
KIDNEY BEAN CURRY
A rescue recipe for when there's nothing in the fridge, or when you fancy something cheap, delicious and filling
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
- Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
- Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.
Nutrition Facts : Calories 282 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 0.1 milligram of sodium
VEGAN BUTTER BEAN CURRY
Easy, healthy, and delicious vegan butter bean curry.
Provided by PigeonScream
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat oil in a pan on a medium heat.
- Add the butter beans, onion, pepper, garlic, chili flakes, turmeric, paprika, garam masala, chili powder, oregano, and half of the salt.
- Cook for 5 minutes, add the water, and then cook for a further 5 minutes.
- Add the tomatoes, tomato puree, curry powder, and the rest of the salt.
- Heat through and season as desired.
- Serve with rice.
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