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Creamy Butter Bean Curry Recipe

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4.1 from 7 reviews

This Butter Bean Curry is a hearty and creamy Indian-inspired dish packed with protein and rich, warm spices. Made with simmered tomatoes, aromatic spices, and blended cashews for a smooth texture, it’s a satisfying vegetarian main course perfect for cozy meals.

Ingredients

Cashew Cream

  • 5 oz cashews

Spices and Aromatics

  • 1 yellow onion, chopped
  • 1 thumb-size piece ginger, pressed or finely chopped
  • 1-2 garlic cloves, pressed or finely chopped
  • 2 teaspoons garam masala
  • ¼ teaspoon turmeric
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • ¼ teaspoon cinnamon

Vegetables and Liquids

  • 2 tomatoes, roughly chopped
  • 1 teaspoon tomato paste
  • 1 ¼ cup vegetable stock
  • 14 oz butter beans, drained and rinsed if canned

Seasoning

  • Salt and pepper to taste

Instructions

  1. Soak Cashews: Start by soaking the 5 oz of cashews in hot water to soften them while you prepare the other ingredients. This will help create a creamy base for the curry.
  2. Sauté Onion: Heat vegetable oil in a non-stick pan or pot over medium heat. Add the chopped yellow onion and cook for a few minutes until softened and translucent.
  3. Add Ginger, Garlic, and Spices: Stir in the pressed or finely chopped ginger and garlic. Then add garam masala, turmeric, coriander, cumin, curry powder, and cinnamon. Cook the mixture until the spices are fragrant, about 1-2 minutes.
  4. Add Tomatoes and Tomato Paste: Add the roughly chopped fresh tomatoes along with the tomato paste. Cook together for a couple of minutes to meld the flavors and soften the tomatoes.
  5. Add Vegetable Stock and Simmer: Pour in 1 ¼ cup of vegetable stock and bring the mixture to a gentle simmer. Allow it to cook for about 12 minutes, letting the flavors develop and the sauce reduce slightly.
  6. Blend Cashews and Sauce: Drain the soaked cashews and place them in a blender jug. Transfer the simmered sauce to the blender as well, then blend until smooth and lump-free, creating a creamy curry base.
  7. Combine and Heat Beans: Return the blended sauce to the pot and add the drained butter beans. Stir to combine and heat through gently.
  8. Season and Serve: Adjust the curry with salt, pepper, and optionally a touch of sweetener like maple syrup or sugar to balance the flavors. Your Butter Bean Curry is ready to be served hot and enjoyed.

Notes

  • You can soak cashews in hot water for at least 15 minutes to achieve the best creaminess.
  • If using canned butter beans, rinse them thoroughly to reduce sodium and remove the aquafaba liquid.
  • Feel free to adjust spices to taste for a milder or spicier curry.
  • This curry pairs well with basmati rice or flatbreads like naan.
  • Leftovers can be refrigerated and tend to taste even better the next day.

Find it online: https://yumntasty.com/creamy-butter-bean-curry-recipe/