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Savoury Foods

Creamy Butter Bean Curry Plant-Based Gluten-Free


Creamy Butter Bean Curry Plant-Based Gluten-Free

A guilt-free curry version, smooth an creamy, healthy and comforting!
Prep Time 1 hour
Course Curry
Cuisine Plant-based Cuisine,
Servings 6

Ingredients
  

Curry Ingredients

  • 1 or 2 piece onions
  • 4 or 5 cloves garlic
  • 1-2 inches grated fresh ginger
  • 2 stalks celery
  • 2 piece red peppers
  • 2 piece carrots
  • 2 piece parsnips
  • 1 cup soaked cashews
  • 2 cups organic tomato sauce or 1/2 cup organic tomato paste
  • 1/2 or 1 can organic coconut milk
  • 4 cans organic butter beans
  • 2 tbs avocado oil/ olive oil / coconut oil
  • 2 leaves bay leaves
  • 1 or 2 tsp curry powder
  • 1 tsp fenugreek powder
  • 1 tsp smoked paprika powder
  • 1 tsp turmeric
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp fennel seeds powder
  • 1 1/2 tsp chilli flakes
  • 2 tsp himalaya salt
  • 3 tbsp coconut sugar
  • 1/4 cup freshly squeezed lemon juice

Green Chutney Ingredients

  • 1 cup fresh coriander
  • 1/2 cup fresh mint
  • 1/4 cup lemon juice
  • 1/2 tsp cumin
  • 1/2 tsp Himalaya salt
  • 1/2 piece avocado
  • 1/2 tsp cayenne pepper or black pepper

Instructions
 

To make the Green Chutney

  • In a food processor add a bunch or fresh coriander, some mint leaves, lemon juice, cumin powder, salt and half avocado. Blend until smooth.

To make the Curry

  • Sautee in a bit of oil and water finely chopped onions, garlic, ginger, celery, carrots, parsnips until softened.
  • Add all the spices except for salt and coconut sugar at this point. Cook for 3 minutes.
  • Add tomato paste or tomato passata or chopped tomatoes. Cook for another 3 minutes.
  • Add cashew cream (blend soaked cashews and water).
  • Add some coconut milk, too. Cook for another 3 minutes. If happy with the consistency add the butter beans, if it's not creamy enough at this point, use an immersive blender before adding the beans.
  • Optional: add some raw whole cashews for some crunchiness. Add salt, coconut sugar, some lemon juice and cook for another 5 minutes or so.
  • Serve with brown rice and green chutney / or just some chopped fresh coriander.
  • Enjoy!

Notes

  • To make the cashew cream make sure cashews have been soaked over night or at least 4 hours in hot water. As an alternative ground cashews can be used in combination with coconut cream.
Keyword butter beans curry

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