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; 1 large onion, finely chopped; 3 cloves garlic, crushed; 1 inch ginger, grated; ¼ tsp cinnamon; Pinch ground cloves; ¼ tsp turmeric; ½ tsp garam masala; ½ tbsp ground cumin; ½ tbsp ground coriander; 2 large tomatoes, chopped; ½ tsp salt; 4 cups cooked butter beans (about two 400 g tins, drained); 2¼ cups water; ¼ tsp cayenne; ¼ tsp black pepper; 1½–3 tbsp lemon juice

Plump butter beans make this tomato-based curry especially creamy and satisfying. Cumin, coriander and garam masala bring warmth while the beans turn an easy supper into something substantial.

Recipe by Craig Logue How our recipes are created

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

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From the kitchen

What to expect

Butter beans are excellent at carrying a masala because their centres stay soft and buttery. Simmer them long enough for a few to break down into the sauce, but keep most whole for texture.

Serving idea

Best served simply

Serve with basmati rice or warm rotis, with a little sliced onion or cucumber on the side.

Cook the recipe

Method

1
Heat 2 tbsp neutral oil in a large pan over medium heat. Add 1 large onion, finely chopped, and cook until soft and lightly golden.
2
Stir in 3 cloves garlic, crushed, and 1 inch ginger, grated. Cook for 1 minute, stirring so the garlic does not catch.
3
Add ¼ tsp cinnamon, a pinch of ground cloves, ¼ tsp turmeric, ½ tsp garam masala, ½ tbsp ground cumin, and ½ tbsp ground coriander. Stir for 30 seconds until the spices smell warm.
4
Add 2 large tomatoes, chopped, and ½ tsp salt. Cook until the tomatoes break down and the masala turns thick and jammy.
5
Stir in 4 cups cooked butter beans, 2¼ cups water, ¼ tsp cayenne, and ¼ tsp black pepper. Bring to a boil.
6
Lower the heat and simmer for 10 to 15 minutes, stirring now and then, until the sauce thickens and coats the beans.
7
Finish with 1½–3 tbsp lemon juice. Taste and add a little more salt if needed before serving.

A few useful notes

Notes

Cook the onion until it loses its raw edge and starts to turn golden; that is what gives the curry body.
Let the tomatoes cook down properly before adding the beans. If the masala still tastes sharp, keep cooking a few minutes longer.
The lemon juice goes in at the end so the curry stays bright. Add the lower amount first, then adjust.
Butter beans soften the sauce as they simmer, so keep an eye on thickness and add a splash more water only if needed.
Leftovers keep well for 3 days in the fridge and usually taste better the next day. Reheat gently with a small splash of water.
If you use dried beans, cook them fully first; they should be tender but still hold their shape in the curry.

Gather everything first

Ingredients

2 tbsp neutral oil
1 large onion, finely chopped
3 cloves garlic, crushed
1 inch ginger, grated
¼ tsp cinnamon
Pinch ground cloves
¼ tsp turmeric
½ tsp garam masala
½ tbsp ground cumin
½ tbsp ground coriander
2 large tomatoes, chopped
½ tsp salt
4 cups cooked butter beans (about two 400 g tins, drained)
2¼ cups water
¼ tsp cayenne
¼ tsp black pepper
1½–3 tbsp lemon juice

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