Vegan Butter Bean Curry
10m
Prep Time
15m
Cook Time
4
Servings
This Vegan Butter Bean Curry is made with pantry staples, including Red Gold Diced Tomatoes, and comes together in less than 30 minutes with just one pan. With creamy coconut milk, hearty butter beans, and aromatic spices, it’s a meal the whole family will love. @dietitiandebbie @thefeedfeed
This Vegan Butter Bean Curry is made with pantry staples, including Red Gold Diced Tomatoes, and comes together in less than 30 minutes with just one pan. With creamy coconut milk, hearty butter beans, and aromatic spices, it’s a meal the whole family will love. @dietitiandebbie @thefeedfeed
Ingredients
COPY INGREDIENTS
1 tablespoon olive oil1 small yellow onion, diced2 tablespoons curry powder2 teaspoons garam masala3 minced garlic cloves2 teaspoons grated fresh ginger2 cans butter beans, 14oz, drained and rinsed1 can Red Gold® Diced Tomatoes 14.5 oz1 can coconut milk, 14ozplain vegan yogurt, for topping (optional)fresh cilantro, for topping (optional)black sesame seeds, for topping (optional)red chili pepper, for topping (optional)cooked rice, for servingnaan bread, for serving
Instructions
- Heat the olive oil in a large non-stick skillet over medium-high heat. Add the diced onion and sauté until golden, about 2-3 minutes.
- Stir in curry powder, garam marsala, garlic and grated ginger. Sauté for 1 minute until fragrant.
- Stir in the butter beans, Red Gold Diced Tomatoes, and coconut milk. Bring the curry to a simmer and cook for 8-10 minutes, allowing the flavors to meld.
- Optional toppings include plain vegan yogurt, cilantro, black sesame seeds, and sliced red chili pepper. Serve over rice or with naan bread for dipping.
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