Butter Bean Curry

For a number of years I have been making a version of my Vegan Sister in-laws “butter chicken” – I know …. butter chicken without the butter and without the chicken!!

Butter chicken would have to be one of my favourite curries, so I was delighted to try out her recipe.

You can check out her version here 

I have adapted her recipe to avoid the things we are are unable use – sometimes I also add in the meat that my husband and daughter so love (you can find that addition below the main recipe). I love being able to use lots of our garden produce in this – home grown onion, garlic, chillies and broad beans! It makes a large batch – enough for 2 meals for all 6 of us. It freezes and thaws well so we have an easy ‘take away’ meal on hand for crazy nights!

  • 1 tbsp olive oil
  • 1 tsp coconut oil
  • 1 medium brown onion, finely diced
  • 1/2 tsp cinnamon
  • 1/2 tsp tumeric
  • 1 heaped tsp paprika
  • 2 tbsp ground coriander
  • 1 tsp ground cumin
  • 1/3 tsp ground cloves
  • 2 cloves crushed garlic
  • 3 tsp finely grated ginger
  • 1 1/2 tsp very finely diced red chilli
  • 500g tomato pasata
  • 150g sliced button  mushrooms
  • 2 x 400g tins butter beans, drained and rinsed
  • 1 x 400g tin chick peas, drained and rinsed
  • 270ml coconut cream (plus the tin filled up again with hot water)
  • 150g sunflower seed butter

In a large, heavy based frying pan, heat the oil over a medium heat and add in the onion. Fry until the onion beings to turn translucent.

Add in all of the dry spices and fry for a further minute.

Add in the garlic, ginger and chilli and fry, stirring well, until all combined and fragrant.

Add in the pasatta, deglaze the pan and stir well to combine.

Add in the mushroom and beans, stir well.

Add in the coconut cream, water and seed butter and stir until the mixture is well combined and smooth.

Bring to a simmer for about 15 minutes, stirring occasionally.

Serve over rice.

If you would like a meatier version of this meal you will need:

  • 1 tbsp garlic infused oil
  • 4 skinless chicken thighs, diced
  • 1/2 tsp paprika
  • pinch of salt and pepper.

Before the above steps, heat the oil in the pan and add in the chicken. Season and fry until golden brown and cooked through. Remove from pan and set aside.

Return the chicken to the pan in the last minute or 2 of the simmering time.

Enjoy 🙂

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