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Butter Bean Tikka Curry

Butter Bean Tikka Curry

Recipe from East Meets Vegan: The Best of Asian Home Cooking, Plant-Based and Delicious © Sasha Gill, 2019. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. experimentpublishing.com

Course Main Dishes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

  • 1/4 cup 70 g vegan yogurt
  • 3 garlic cloves finely chopped
  • 1 inch 2.5 cm ginger, finely chopped
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • 2 15-ounce (425 g) cans butter beans, drained

Tikka Curry

  • 1 teaspoon vegetable oil
  • 1 large white onion chopped
  • 2 garlic cloves finely chopped
  • 2 inches 5 cm ginger, finely chopped
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon plus 1 teaspoon garam masala
  • 2 teaspoons smoked paprika
  • 2 tablespoons tomato paste
  • 3 large tomatoes chopped, or 1 cup (250 ml) tomato passata
  • 1/4 cup 25 g chopped cilantro
  • 1/4 cup 70 g vegan yogurt
  • 1 tablespoon plus 1 teaspoon rice syrup
  • 1 teaspoon lemon juice
  • Naan breads or rice to serve

Instructions

  1. Preheat the oven to 400°F (200°C) and grease a baking sheet. In a large bowl, mix together the yogurt, garlic, ginger, turmeric, garam masala, chili powder and salt. Add the butter beans and stir to coat well, then transfer onto a baking sheet and bake for 15–17 minutes, until the beans start to look dry and a bit crisper.
  2. Meanwhile, for the tikka curry, heat the oil in a large nonstick saucepan over medium heat. Fry the onion, garlic and ginger for about 2 minutes, until fragrant and the onions have softened. Add the bay leaf and spices and fry for another minute until aromatic. Next, add the tomato paste, chopped tomatoes and cilantro, then cover and bring to a boil. Lower the heat and let it simmer, covered, for 5 minutes. Add the beans when they’re ready, along with the yogurt, syrup and lemon juice. Bring back to a boil, then remove from the heat.
  3. Serve warm, with naan breads or rice.