Vegan Butter Bean Curry

This Butter Bean Curry is all about rich flavours and cozy vibes. It’s satisfyingly creamy and absolutely delicious – and ready in 30 minutes!

Serves 4

You’ll need:

150g cashews
1 yellow onion
1 thumb-size ginger piece
1-2 garlic cloves
2 tsp garam masala
¼ tsp turmeric
1 tsp coriander
1 tsp cumin
1 tsp curry
¼ tsp cinnamon
2 tomatoes
1 tsp tomato paste
1¼ cup vegetable stock
400g butter beans
Salt and pepper to taste

Here’s how:

Leave the cashews soaking in hot water while you prepare the rest of the ingredients.
Heat some vegetable oil in a non-stick pan or pot to medium heat. Add chopped onion and leave cooking for a couple of minutes.
Add pressed or finely chopped ginger and garlic, stir, and add the spices.
When fragrant, add the fresh tomatoes roughly chopped, cook for a couple of minutes. At this point, also add the tomato paste.
Add the vegetable stock and leave simmering for about 12 minutes.
Drain the cashews, and add into a blender jug. Transfer the sauce to the same jug and blend together until the sauce is smooth and has no lumps.
If you are using canned beans, put them through a colander to remove the aquafava and rinse with fresh water.
Pour the blended sauce into the pot, and add the butter beans. Combine.
Adjust with salt, pepper, and optionally some sweetener such as maple syrup or sugar, and your curry will be ready to be served and enjoyed.

Notes:

If you want to use dry beans, leave the dry butter beans soaking in water overnight and then cook them in fresh water until fork tender.
Add veggies to the curry. We kept the recipe simple and easy to twist to your taste. You can, of course, add other veggies such as sweet potato, red pepper, green pepper, mushrooms, carrots, broccoli, peas, green beans, etc. You can add them to the tomatoes and let them cook for a few minutes.
Use another protein. Butter beans are the main protein for this recipe, but you can use other legumes such as garbanzo beans, lentils, and white beans, or even use another type of plant-based protein such as tofu, tempeh, or seitan.
Use another type of plant-based cream. Cashew cream is the one we use for this recipe. Other plant-based options are coconut milk, soy cream, oat milk or cream, silken tofu, etc.
Garnish the curry with freshly chopped coriander leaves, a squeeze of lime juice or fresh lemon juice, and some sesame seeds. If you enjoy spicy food, you can add some chilli paste or chilli oil.
This is one of those meals that taste even better on the second day, so don’t worry if you have some leftovers. Store in an airtight container in the refrigerator for up to 3-4 days.

Original source: https://sixhungryfeet.com