Vegan Masala Recipe

Butter Bean Curry

Name: Butter Bean Curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indian-inspired
Ingredients: 2 tbsp neutral oil; 3 cloves garlic, crushed; ¼ tsp cinnamon; Pinch ground cloves; 1 large onion, finely chopped; 1 inch ginger, grated; ¼ tsp turmeric; ½ tsp garam masala; ½ tbsp ground cumin; ½ tbsp ground coriander; 2 large tomatoes, chopped; 4 cups cooked butter beans (or 2 cups dried, soaked); ½ tsp salt (plus more to taste); 2¼ cups water; ¼ tsp cayenne; ¼ tsp black pepper; 1½–3 tbsp lemon juice

A Indian-inspired vegan curry built around proper masalas, dependable technique and the generous spirit of family-style cooking. The goal is a sauce with real depth and body, not just heat or colour.

25 minPrep: 5 minCook: 20 minServes 4Indian-inspiredVegan

butter bean currylima bean curryone pot

Ingredients Method Notes

From the kitchen

What to expect

A dish like this benefits from care in the early stages. Give the base enough time, season steadily, and the final result will taste fuller, rounder and much more convincing at the table.

Serving idea

Best served simply

Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.

Cook the recipe

Method

1
Heat 2 tbsp neutral oil in a large pan and cook onions until soft and lightly golden.
2
Add 3 cloves garlic, crushed and 1 inch ginger, grated; cook for 1 minute until fragrant.
3
Add 2 large tomatoes, chopped and ½ tsp salt (plus more to taste); cook until softened and jammy.
4
Stir in all spices and cook for 2–3 minutes.
5
Add cooked butter beans and water; bring to a boil.
6
Simmer for 10–15 minutes until thickened.
7
Finish with 1½–3 tbsp lemon juice and adjust ½ tsp salt (plus more to taste) to taste.
8
Serve hot with basmati rice.

Gather everything first

Ingredients

•2 tbsp neutral oil
•3 cloves garlic, crushed
•¼ tsp cinnamon
•Pinch ground cloves
•1 large onion, finely chopped
•1 inch ginger, grated
•¼ tsp turmeric
•½ tsp garam masala
•½ tbsp ground cumin
•½ tbsp ground coriander
•2 large tomatoes, chopped
•4 cups cooked butter beans (or 2 cups dried, soaked)
•½ tsp salt (plus more to taste)
•2¼ cups water
•¼ tsp cayenne
•¼ tsp black pepper
•1½–3 tbsp lemon juice

A few useful notes

Notes

•The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
•Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

Learn the technique

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