Bean Curry
This delicious, hearty, and easy Curry is full of flavour and vegan. It only takes 30 minutes to make and is great served with rice, or warmed naan, roti, or flatbread.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- 2 tbsp vegetable or coconut oil
- 1 large brown onion, finely chopped
- 3 cloves garlic, minced
- 2 ½ centimetre piece of fresh ginger, grated
- 1 red chilli, finely chopped (remove seeds if you prefer less spice)
- ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- ½ tsp smoked paprika
- 1 x 400 g can diced tomatoes
- 2 x 400 g cans butter beans, drained and rinsed
- ½ cup coconut milk
- Salt, to taste
- Fresh coriander leaves, to garnish
How do I make it?
- Heat oil in a large frying pan over medium heat.
- Add onion and sauté until golden brown, about 8 minutes.
- Stir in garlic, ginger, and chilli and cook for 1 minute before adding ground cumin, smoked paprika, coriander, turmeric, and garam masala. Stir well and cook for 1 minute.
- Add diced tomatoes and cook for 5 minutes, or until slightly thickened.
- Pour in drained butter beans and coconut milk and stir.
- Reduce heat, and simmer uncovered for 15 minutes, stirring occasionally, until the curry has thickened.
- Taste and season with salt if needed.
- Serve garnished with coriander leaves.
