Vegan Butter Bean Curry Recipes

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VEGAN BUTTERNUT CURRY



Vegan Butternut Curry image

This is a very easy yet very delicious way to make a vegan butternut squash curry with few ingredients. I just serve it over rice, and you have a simple dinner for 2 on a weeknight. If you like your curry spicy, feel free to add cayenne pepper or chili powder.

Provided by thetofuqueen

Categories     Main Dish Recipes     Curries     Vegetarian

Time 40m

Yield 2

Number Of Ingredients 6

1 medium butternut squash, peeled and cut into 1-inch cubes
1 tablespoon vegetable oil
1 teaspoon ground cumin, or more to taste
1 teaspoon ground coriander, or more to taste
1 pinch ground turmeric
1 (14 ounce) can coconut milk

Steps:

  • Heat oil in a large skillet over medium-low heat. Add butternut squash and cook gently until squash begins to soften, about 20 minutes. Drain off excess oil. Add cumin, coriander, and turmeric and stir to coat thoroughly. Pour in coconut milk and cook until butternut squash is completely soft, but still holding shape, about 10 minutes.

Nutrition Facts : Calories 737.8 calories, Carbohydrate 79.9 g, Fat 49.7 g, Fiber 15.4 g, Protein 10.6 g, SaturatedFat 38.3 g, Sodium 52.7 mg, Sugar 13.8 g

VEGETARIAN BEAN CURRY



Vegetarian Bean Curry image

This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.

Provided by Michelle

Categories     Main Dish Recipes     Curries     Vegetarian

Time 1h25m

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil
1 large white onion, chopped
½ cup dry lentils
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cumin
1 pinch cayenne pepper
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (8 ounce) can kidney beans, drained and rinsed
½ cup raisins
salt and pepper to taste

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.

Nutrition Facts : Calories 208.5 calories, Carbohydrate 35.9 g, Fat 4.7 g, Fiber 10.1 g, Protein 8.7 g, SaturatedFat 0.6 g, Sodium 298.3 mg, Sugar 1.5 g

VEGAN BUTTER BEAN CURRY



Vegan Butter Bean Curry image

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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