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Butter bean curry served with rice.

Everyday Butter Bean Curry


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  • Author: Caitlin Rule
  • Total Time: 35 minutes
  • Yield: Serves 4

Description

This butter bean curry is a quick, 30-minute vegan weeknight meal made with veggies, canned butter beans, coconut milk, and curry spices served over rice.


Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 1 tablespoon ginger, minced
  • 450g/ 1 lb (1 small head) cauliflower, small florets
  • 2 tablespoons mild curry powder
  • 1 teaspoon salt
  • 2 x 400g (14 oz) cans butter beans, rinsed
  • 400g (14 oz) can diced tomatoes
  • 400ml (14 oz) can coconut milk
  • 100g spinach or silverbeet (swiss chard), chopped
  • Coriander (cilantro) + cooked rice for serving

Instructions

  1. In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for 2-3 minutes until softened, then add the ginger and stir for another minute until fragrant.
  2. Add the cauliflower, curry powder, and salt, then stir for 2 minutes until fragrant.
  3. Add the butter beans, tomatoes, and coconut milk. Bring the mixture to a boil, then cover, reduce heat to a simmer, and cook for 15 minutes.
  4. Add the silverbeet and cook for a further 2 minutes until wilted.
  5. Remove from heat and serve with coriander (cilantro). Enjoy!

Notes

  • Store leftover curry in an airtight container in the fridge for up to 3-5 days.
  • Freeze it for up to 3 months.
  • To defrost, thaw it in the fridge overnight.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian