Vegan Butter Bean Curry

10 minutes Prep Time
15 minutes 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

Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 2 tablespoons curry powder
  • 2 teaspoons garam masala
  • 3 minced garlic cloves
  • 2 teaspoons grated fresh ginger
  • 2 cans butter beans, 14oz, drained and rinsed

  • 1 can Red Gold® Canned Diced Tomatoes 14.5 oz

  • 1 can coconut milk, 14oz
  • plain 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 serving
  • naan bread, for serving

Instructions

Step one

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.

Step two

Stir in curry powder, garam marsala, garlic and grated ginger. Sauté for 1 minute until fragrant.

Step three

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.

Step four

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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