Another weeknight dinner savior, this quick and easy butter chicken-inspired bean curry comes together in no time, and it’s super comforting and filling. It’s savory and tart while still being rich and creamy, it’s the best of both worlds! The creaminess which comes from coconut milk really balances out those bold flavors from the curry.
If you have pre-cooked beans, this dish only takes 20 minutes to cook. When it comes to cutting down time while prepping, a food processor is crucial. Not only does it cut down on time, but it also allows for a smoother sauce. I’ve also used fresh turmeric in this recipe but you could simply replace the 1.5 tbsp of grated fresh turmeric with 1 tsp of turmeric powder. You could also use this sauce with any protein. Different legumes or tofu work beautifully. Another thing to note is the onions. Red onions have more flavor and less water so they are ideal for this recipe. This dish has a kick to it, but it’s not too spicy. Feel free to add an extra chili pepper or a teaspoon of red chili flakes for more heat. Like most stews and curries, this dish tastes even better on the next day so it’s perfect for meal prep!
Vegan Butter Chicken-inspired Bean Curry
Prep time: 5 minutes
Cook time: 1 hour and 20 minutes
Serving: 3-4 portions
Ingredients
- 1 cup(170g) dried navy beans
- 3 tbsp olive oil
- 2 medium-sized red onions
- 1.5 tbsp grated ginger
- 1.5 tbsp grated fresh turmeric or 1 tsp turmeric powder
- 1 green chili pepper
- 5 cloves of garlic
- 4 medium-sized tomatoes
- 1 tbsp garam masala
- 2 tsp cumin
- 1 tsp paprika
- 1 tbsp tomato paste
- Salt and pepper
- ½ can(200ml) coconut milk
- Squeeze of lime
Instructions:
1. Soak the navy beans overnight. The next day, cook them in boiling water with a hefty pinch of salt and 1 tsp cumin. Cook until tender, mine took an hour.
2. Meanwhile, prepare the aromatic paste. Cut the red onions chunks and blitz in a food processor until just fine. Grate the ginger and turmeric into the food processor, along with the roughly chopped chili pepper and garlic cloves. Blitz until fine.
3. Heat up the oil in a large pan. Toss in the aromatic paste. Saute for 2-3 minutes or until fragrant. Meanwhile, blitz the tomatoes in the food processor and set aside. Once the aromatics are fragrant, toss in the spices and saute for 30 seconds. Add in the tomato paste and saute for another 30 seconds. Follow up with the tomato puree and saute for 2 minutes or until the color deepens before adding 2 cups of water. Let the mixture bubble for 5-10 minutes. If you prefer a creamier sauce, use an immersion blender to get rid of the little chunks. Then add the beans and coconut milk, let it simmer for another 5 minutes or until you reach your desired consistency. Adjust the water level as you go. Taste for salt and finish off with a squeeze of lime.
I served this delicious bean curry with a side of basmati rice, but it pairs so well with garlic naan or potatoes.
