Butter Bean Vegetable Curry Recipes

BUTTER BEAN VEGETABLE CURRY

Steps:

• Prepare all fresh produce as directed above.
• In a large/deep skillet, coated with oil, sauté the eggplant, red pepper and broccoli over medium heat. Stir frequently until the eggplant has reduced in size. About 5 minutes. Transfer to a bowl and set aside.
• Using the same skillet coated with 2 Tbsp of oil over medium heat, add the dried chilis and cardamom pods. Allow to heat until aromatic. 1-2 minutes.
• Add the onion and cook stirring frequently until evenly browned about 5 minutes.
• Next, add the ginger, garlic, jalapeño and curry powder. Stir to combine.
• Add the cooked vegetables back to the skillet, along with the string beans. Allow to cook for 1-2 minutes stirring constantly.
• Pour the coconut milk into the skillet and stir to combine and add the beans.
• Allow to simmer for 7-10 minutes.
• Serve with rice and garnish with cilantro and chopped cashew.

VEGETARIAN BEAN CURRY

Steps:

• Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.

KIDNEY BEAN CURRY

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.

VEGAN BUTTER BEAN CURRY

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.