Butter Beans Curry

A vegan butter beans curry made with ginger, turmeric, and coconut milk.

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Prep Time: 15

Cook Time: 25

Total Time: 40

Calories: 1106kcal

Author: Max Cozzi

Servings: 2

1 " ginger, (sliced)
4 cloves garlic, (peeled)
1 shallot, (sliced)
2 thai red chilies, (sliced or 1 teaspoon red pepper flakes or cayenne pepper)
2 tbsp neutral oil
1 teaspoon cumin seeds, (ground)
1 teaspoon cloves, (ground)
1 teaspoon asafoetida, (optional)
1 tablespoon turmeric powder
2 curry leaves, (optional, or 1 lemon zested)
2 tablespoon tomato paste
14 oz full fat coconut milk
28 oz canned butter beans, (large lima beans)
1 lemon, (juiced)
cooked long grain rice
lemon wedges and fresh mint, (for serving)

To start add the ginger, shallot, garlic, and red chilies to a blender and blend until smooth.
Heat a large pan to medium heat and add the oil, cumin, cloves, asafoetida, turmeric, and curry leaves. Stir until very fragrant, about 30 seconds. Then add the tomato paste and and continue to cook for another 2 minutes.
Stir in the coconut milk and butter beans and simmer for 20 minutes to let the flavors combine. Then, Squeeze the juice of 1 lemon into the curry and serve with cooked long grain rice, fresh mint or cilantro, and lemon wedges.

Course: dinner

Cuisine: Indian, Middle Eastern

Keyword: beans, butter beans, coconut milk, curry, curry paste, easy, quick, simple, spices, vegan, vegetarian

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