Butter Bean Curry (Vegan Jalfrezi)

Butter bean curry topped with fresh coriander, vegan yoghurt and chillies.

Butter Bean Curry (Vegan Jalfrezi)

Butter bean curry, or lima bean curry, is a delicious protein packed and easy to make curry. We’ve made it as an Indian vegan jalfrezi so it also features bell peppers and a moderately fiery spice mix.

Course Dinner

Cuisine Indian

Diet Vegan

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 249kcal

Author Jess & Dan

Ingredients

1 onion – chopped into large chunks
3 cloves garlic – crushed
2 finger green chillies – chopped finely
10 dried curry leaves
1 teaspoon mustard seeds
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon cumin powder
1 red pepper – chopped into chunks
1 green pepper – chopped into chunks
400 g tinned tomatoes
200 ml vegetable stock
480 g butter beans – 2 x 400g tins, drained
2 tablespoon oil

Metric - US Customary

Instructions

Place a splash of oil in a large pan and then fry the onion for at least 5 minutes, over a medium high heat, until softened. If you fry them for 15 minutes, until they start to brown, it will be even better – if you don’t have time, stick to 5 minutes.
2 tablespoon oil, 1 onion
Next add the garlic, chillies, curry leaves and mustard seeds. Keep frying for another couple of minutes, until your kitchen smells wonderfully fragrant.
3 cloves garlic, 2 finger green chillies, 1 teaspoon mustard seeds, 10 dried curry leaves
Sprinkle in the dry spices, stir well, cook for a further couple of minutes. Turn the heat down and add a tablespoon of water if it looks like the spices are sticking to the bottom of the pan.
1 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon cumin powder
Add the peppers and fry for a few more minutes.
1 red pepper, 1 green pepper
Pour in the tomatoes and stock. Simmer for 10 minutes.
400 g tinned tomatoes, 200 ml vegetable stock
Finally, pop in the butter beans and stir well. Simmer for 20 minutes until the sauce is nice and thick. Serve and enjoy!
480 g butter beans

Notes

For a milder curry, simply prick the chillies while they’re still whole and add to the curry, instead of chopping them. Remove before serving.
Freeze for up to three months, and keep in the fridge for up to three days.
Any colour peppers can be substituted.

Nutrition