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A simple nourishing bowl of vegan protein. This versatile butter beans curry recipe is adaptable to kidney beans, black eyed beans, black beans, cannellini beans and runner beans – simply choose your preferred source of vegan protein and follow the recipe!
My other bean curry recipes include: Kidney Bean Curry and Black Eyed Beans Curry. All of my bean curry recipes are an excellent source of vegan protein.
This curry is a great source of protein (provided by the butter beans) and is vegan, so everyone can enjoy this delicious meal. Made with a variety of rich spices, like turmeric powder, cinnamon powder, garam masala and chilli powder, this curry is packed with flavour. Here’s a tip: to get my curry tasting as fresh and delicious as possible without spending time chopping up ingredients, I used Mr Organic Italian Organic Chopped Tomatoes.
Other Recipes Like This…
My bean-based curry recipes are quick, easy and great if you’re in need of a protein filled main meal. If you’re looking for a curry with a bit of crunch, my Puy Lentil Curry with Avocado & Chevdo uses “chevdo” (a crunchy Indian savoury snack) to add an unexpected twist to traditional curry.
Heat oil in a pan
Add cumin seeds & black mustard seeds
Add 3-4 curry leaves
Heat for about 1 min or until you hear the seeds crackle
Add half a chopped onion and chopped garlic and let brown for 1 min (both optional but gives great taste)
Add two cans of rinsed butter beans (ready cooked) and stir
Add turmeric powder
Add garam masala or curry powder
Add cinnamon powder
Stir for 1 min then add 2 cups water
Add salt to taste
Add chilli powder if you like (I leave it out for kids)
Add 1 can organic chopped tomatoes straight from the can
Add 1 tbsp jaggery or coconut sugar
Add chopped coriander
Serve with hot brown rice. This curry will be ready in 15 mins and whilst you’re cooking it, put some brown rice in a pressure cooker to cook and it will be ready in 15 mins as well!
Ingredients
Directions
Heat oil in a pan
Add cumin seeds & black mustard seeds
Add 3-4 curry leaves
Heat for about 1 min or until you hear the seeds crackle
Add half a chopped onion and chopped garlic and let brown for 1 min (both optional but gives great taste)
Add two cans of rinsed butter beans (ready cooked) and stir
Add turmeric powder
Add garam masala or curry powder
Add cinnamon powder
Stir for 1 min then add 2 cups water
Add salt to taste
Add chilli powder if you like (I leave it out for kids)
Add 1 can organic chopped tomatoes straight from the can
Add 1 tbsp jaggery or coconut sugar
Add chopped coriander
Serve with hot brown rice. This curry will be ready in 15 mins and whilst you’re cooking it, put some brown rice in a pressure cooker to cook and it will be ready in 15 mins as well!
