Recipe for butter beans in curry sauce

Butter beans in curry sauce

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Butter beans in curry sauce is a meatless vegan dish in which simple-tasting beans are seasoned with a bit of spicy chili flakes, turmeric and sweet paprika. This dish is filling and can be safely served both for breakfast and lunch. Despite their simplicity, beans in curry sauce are aromatic mainly due to the use of intense spices. These butter beans can be prepared in advance and stored in the refrigerator for a few days, or frozen and used at a later time.

To prepare butter beans in creamy curry sauce, start by soaking the beans. I use butter beans in this dish, which are quite large. The beans must be soaked in water for several hours before cooking, otherwise they will take forever to cook. So soaking the beans is the first step you need to take when making this dish. After soaking, cook the beans in water until they are almost completely soft, but they should not fall apart because they will be cooked in the sauce as well later on. While the beans are cooking, you can prepare the curry sauce. So, start by frying the onion in olive oil, add tomato concentrate, rice cream, spices and water. Cook the ingredients for a while, then add two tablespoons of cooked beans and blend.

Put the remaining part of the cooked beans into the blended sauce and simmer together until the sauce thickens. Serve butter beans in curry sauce with bread or as a separate dish. I encourage you to try the recipe for butter beans in curry sauce and I hope you will enjoy.

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Recipe for butter beans in curry sauce
Butter beans in sauce

Ingredients for butter beans in curry sauce.

  • 2 tablespoons of olive oil
  • 150 g onion
  • 2 big cloves of garlic
  • 1 tablespoon of lemon juice
  • 1/4 teaspoon of grated lemon zest
  • 1/2 teaspoon of turmeric powder
  • 1/2 teaspoon of ground coriander leaves
  • 1 flat teaspoon of salt
  • 1/2 teaspoon of freshly ground black pepper
  • 1/2 teaspoon of sweet paprika powder
  • 1/4 teaspoon of chilli flakes
  • 40 ml rice cream
  • 1 tablespoon of tomato concentrate
  • 300 g dry butter beans
  • 2,5 l water
Recipe for butter beans in curry sauce
Butter beans in sauce

How to make butter beans in curry sauce.

Pour the dry beans into a bowl, pour a liter of water over them, and leave them to soak for at least 8 hours, preferably overnight. Next, remove the beans from the water in which they were soaked, put them in a pot, pour 1 liter of water or enough water to completely cover the beans, then put the pot on the heat and cook covered. Cook the beans over a low heat, stirring occasionally, until they are almost completely soft.

Pour olive oil into a pot, add diced onion and fry over a medium heat for 4-5 minutes. Next, add the mashed garlic and continue frying for several seconds. Then add turmeric, ground sweet paprika, coriander leaves, chilli flakes, tomato paste, rice cream and 500 ml of water. Cook it all over a low heat for 10 minutes, then cool, and add 2 tablespoons of cooked beans. Blend it. Next, add the remaining beans to the blended sauce, add grated lemon zest and juice, salt, pepper and simmer for 30 minutes, uncovered, over a medium heat – the liquid should evaporate significantly and the sauce should become thick.

Recipe for butter beans in curry sauce
Butter beans in sauce

Good to know when making butter beans in curry sauce.

I boil the beans in water for about 3 hours.

The cooking beans should be checked from time to time to see if they are soft enough or if they still need a little more time to cook. Depending on the type of beans used, the cooking time may be shorter or longer than the time I provided above.

I make this dish in a vegan version, hence the use of rice cream. If you are not vegan, you can replace the rice cream with regular 30% dairy cream.

You can also use ground ginger and cumin to season the beans.

Do you like dishes with beans? If so, try our recipe for Chicken salad with kidney beans and celeriac.

Recipe for butter beans in curry sauce
Butter beans in sauce
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