Butter Bean Curry
A quick, budget-friendly butter bean curry with warming spices and a bright lemon finish.
Method
- 1
Heat oil in a large pan and cook onions until soft and lightly golden.
- 2
Add garlic and ginger; cook for 1 minute until fragrant.
- 3
Add tomatoes and salt; cook until softened and jammy.
- 4
Stir in all spices and cook for 2–3 minutes.
- 5
Add cooked butter beans and water; bring to a boil.
- 6
Simmer for 10–15 minutes until thickened.
- 7
Finish with lemon juice and adjust salt to taste.
- 8
Serve hot with basmati rice.
Ingredients
- •3 cloves garlic, crushed
- •1 inch ginger, grated
- •2 tbsp neutral oil
- •1 large onion, finely chopped
- •2 large tomatoes, chopped
- •½ tsp salt (plus more to taste)
- •¼ tsp turmeric
- •¼ tsp cayenne
- •½ tsp garam masala
- •¼ tsp black pepper
- •½ tbsp ground cumin
- •½ tbsp ground coriander
- •¼ tsp cinnamon
- •Pinch ground cloves
- •4 cups cooked butter beans (or 2 cups dried, soaked)
- •2¼ cups water
- •1½–3 tbsp lemon juice
Notes
- •For a creamier texture, blend a portion of the beans before adding them to the pan.
- •Adjust the cayenne to taste for spice level.
- •Store leftovers in an airtight container in the fridge for up to 3 days.
- •Serve with naan or enjoy as a dip with crusty bread.
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