Butter Bean Curry

Butter Bean Curry

A mild, aromatic butter bean curry simmered in a rich tomato masala with warming spices and fresh herbs.

Author

Healthythandi

Prep Time

10 minutes

Cook Time

15 minutes

Servings

2-4

Category

Main

Cuisine

Indian-Inspired / Plant-Based

Ingredients

• 2½–3 cups cooked or canned butter beans
• 2 tbsp olive oil or neutral oil
• 1 tsp cumin seeds
• 1 bay leaf
• 1 cardamom pod
• 1 medium onion, finely chopped
• 1 tsp ginger-garlic paste or grated ginger and garlic
• 200 g canned tomatoes, blended or crushed
• 1 tbsp tomato paste
• ½ tsp turmeric
• 1 tsp coriander powder
• ½ tsp cumin powder
• ¼ tsp Kashmiri chilli powder(optional)
• ½ tsp white miso paste
• 100–200 ml warm water or bean cooking liquid
• ½ tsp garam masala
• 1–2 tsp lemon juice
• Pinch sugar
• Salt to taste
• Fresh coriander leaves

Directions

1. Heat oil in a pot over medium heat.
2. Add the cumin seeds, bay leaf, and cardamom pod.
3. Let them sizzle for about 30–40 seconds until fragrant.
4. Add the chopped onion.
5. Cook for about 6–8 minutes until soft and lightly golden.
6. Stir in the ginger-garlic paste.
7. Cook for about 1 minute until fragrant.
8. Add the turmeric, coriander powder, cumin powder, and chilli powder.
9. Stir continuously for about 20–30 seconds so the spices toast in the oil.
10. Add the blended tomatoes and tomato paste.
11. Cook for about 6–8 minutes until the mixture thickens, deepens in colour, and the oil begins to separate slightly.
12. Stir in the butter beans and pour in the warm water or bean broth.
13. Simmer for about 10 minutes so the beans absorb the flavour.
14. Lightly mash a few spoonfuls of beans to naturally thicken the sauce.
15. Stir in the miso paste until fully dissolved.
16. Add salt, garam masala, lemon juice, and a small pinch of sugar.
17. Simmer for about 2 minutes.
18. Taste and adjust seasoning if needed.
19. Top with fresh coriander and a small drizzle of olive oil.
20. Serve warm.