Ingredients
Scale
- 2 cans of butter beans, drained and rinsed
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon chili flakes (optional)
- 1 can diced tomatoes
- 1/2 cup vegetable broth or water
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large skillet or saucepan over medium heat.
- Add the chopped onion and sauté for 5–6 minutes until soft and translucent.
- Stir in minced garlic and grated ginger; cook for 1–2 minutes until fragrant.
- Add curry powder, ground cumin, turmeric, and optional chili flakes. Stir constantly for 1 minute to toast the spices.
- Pour in the diced tomatoes and cook for 5 minutes, allowing the flavors to meld.
- Fold in the drained butter beans, coating them evenly with the tomato-spice mixture.
- Add 1/2 cup vegetable broth or water and stir gently.
- Reduce heat to low and simmer for 10–15 minutes, stirring occasionally, until beans are heated through and sauce thickens.
- Season with salt and pepper to taste.
- Remove from heat, garnish with chopped cilantro, and serve warm.
Notes
For extra creaminess, add a splash of coconut milk or yogurt before serving.
Customize by adding vegetables like spinach, bell peppers, or carrots.
Adjust spice levels according to your preference.
- Prep Time: 10
- Cook Time: 25