Creamy Butter Bean Curry for Cozy Weeknight Comfort

Creamy Butter Bean Curry for Cozy Weeknight Comfort

This Creamy Butter Bean Curry brings comfort and nourishment with a rich blend of spices, perfect for a cozy weeknight dinner.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

For the Curry Base

2 cans Butter Beans choose canned for convenience
1 cup Cashews soak in hot water for 30 minutes
1 medium Onion chopped
1 tablespoon Ginger finely chopped or powdered
3 cloves Garlic minced

For the Spices

1 tablespoon Garam Masala adjust to taste
1 teaspoon Turmeric
1 teaspoon Cumin
1 teaspoon Coriander
1/2 teaspoon Cinnamon use sparingly

For the Sauce Balance

2 cups Tomatoes chopped or use quality passata
1 cup Vegetable Stock or water for a lighter option
to taste Salt adjust for seasoning
to taste Pepper adjust for seasoning

Equipment

large non-stick pan
Blender

Method

Step‑by‑Step Instructions for Creamy Butter Bean Curry

Soak the cashews in hot water for about 30 minutes.
Heat 2 tablespoons of oil in a large non-stick pan over medium heat. Add chopped onion and sauté for 5-7 minutes until translucent.
Stir in ginger and garlic, cooking for an additional 2-3 minutes.
Add garam masala, turmeric, cumin, coriander, and cinnamon; toast the spices for 1-2 minutes.
Add chopped tomatoes and cook for 5-7 minutes until softened.
Pour in vegetable stock, bring to a simmer, and cook for 12 minutes, uncovered.
Blend the sauce with soaked cashews until smooth and creamy.
Return blended sauce to the pan, add drained butter beans and mix gently. Warm through for 5 minutes.
Adjust seasoning with salt and pepper. Serve hot, garnished with coriander and sesame seeds.

Notes

Serve with basmati rice or warm naan for a complete meal. Store in an airtight container for up to 3-4 days in the fridge or freeze for up to 3 months.