Curried Butter Beans with Flatbreads – Easy Vegan Dinner
Curried Butter Beans with Flatbreads is a creamy vegan butter bean curry made with homemade spice paste and cherry tomatoes.
Ingredients
For the Curry Paste
- 2 garlic cloves peeled
- 5 cm fresh ginger peeled
- 50 g onion roughly chopped
- 1 tablespoon coconut oil
- 2 teaspoons mild curry powder
- 2 tablespoons tomato purée
- 1 small red chilli roughly chopped (seeds removed)
For the Curried Butter Beans
- 1 tablespoon coconut oil
- 200 g cherry tomatoes halved
- 400 g tin butter beans rinsed and drained
- 10 g fresh coriander finely chopped
- Salt and black pepper to taste
- 2 flatbreads to serve
Instructions
- Make the curry paste: In a blender or food processor, blend garlic, ginger, onion, coconut oil, curry powder, tomato purée, and chilli. Add a small splash of water to loosen the mixture if needed. Blend until smooth.
- Heat 1 tablespoon coconut oil in a lidded pan over low heat. Add the curry paste and cook gently for 3–4 minutes until fragrant. Season with salt and black pepper.
- Add the halved cherry tomatoes and a splash of hot water. Stir well.
- Cover with a lid and cook on medium heat for about 10 minutes, until the tomatoes soften and begin to break down. Use the back of a spoon to gently crush them.
- Remove the lid and stir in the butter beans. Cook for another 3–5 minutes until the beans are heated through and coated in the sauce.
- Finish with plenty of chopped coriander.
- Divide between two plates and serve warm with flatbreads.
- This Curried Butter Beans with Flatbreads dish is best enjoyed fresh, while the sauce is rich and aromatic.
Notes
- Use naan, whole wheat flatbread, or gluten-free flatbread.