Easy Butter Bean Curry (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons neutral cooking oil like canola or sunflower
02 -
1 large yellow onion, diced small
03 -
3 garlic cloves, minced or crushed
04 -
1-inch piece fresh ginger, finely grated
05 -
2 large ripe tomatoes, roughly chopped
06 -
1/2 teaspoon sea salt, plus extra for seasoning
→ Spice Blend
07 -
1/4 teaspoon ground turmeric
08 -
1/4 teaspoon cayenne pepper
09 -
1/2 teaspoon garam masala
10 -
1/4 teaspoon freshly ground black pepper
11 -
1/2 tablespoon ground cumin
12 -
1/2 tablespoon ground coriander
13 -
1/4 teaspoon ground cinnamon
14 -
1/8 teaspoon ground cloves
→ Main Components
15 -
4 cups cooked butter beans or lima beans (about 21 oz)
16 -
2 1/4 cups warm water
17 -
2-3 tablespoons fresh lemon juice, to taste
# Instructions:
01 -
Start by getting everything ready - dice your onion finely, crush the garlic cloves, grate the ginger on a fine grater, and chop up those tomatoes. Having all your spices measured out and ready to go will make the cooking process much smoother.
02 -
Heat your oil in a large, deep skillet over medium-high heat. Once it's shimmering, toss in the diced onions and let them cook for about 3-5 minutes until they're soft and starting to turn golden around the edges.
03 -
Stir in your crushed garlic and grated ginger, mixing everything together well. Let this fragrant mixture cook for just one minute - you'll smell the amazing aroma filling your kitchen.
04 -
Add the chopped tomatoes along with the salt, giving everything a good stir. Cook this mixture for 5-7 minutes, stirring occasionally, until the tomatoes break down and become saucy.
05 -
Now for the magic - add all your beautiful spices: turmeric, cayenne, garam masala, black pepper, cumin, coriander, cinnamon, and cloves. Stir constantly and cook for about 3 minutes to wake up those flavors, being careful not to let them stick to the pan.
06 -
Add your cooked butter beans and the water, mixing everything together beautifully. Turn the heat up to high until the mixture starts bubbling, then reduce to medium-high to maintain a nice lively simmer. Let it cook for 10-15 minutes until the curry thickens to your liking.
07 -
Stir in the lemon juice - start with 2 tablespoons and add more if you want it tangier. Taste and add more salt if needed. If your curry got too thick, just splash in a bit more water to thin it out.
08 -
Ladle this gorgeous curry over fluffy steamed basmati rice while it's still piping hot. The combination of creamy beans, aromatic spices, and that bright lemon finish is absolutely divine!
# Notes:
01 -
This economical curry is perfect for meal prep and tastes even better the next day as the flavors continue to develop
02 -
If using dried butter beans, soak 2 cups overnight and cook in an Instant Pot with 5 cups water on high pressure for 12 minutes with quick release
03 -
The curry should have a lovely tangy flavor from the lemon juice - don't be shy with it!