Butter Beans are also known as lima beans. These butter beans were dried, so I soaked them overnight and cooked them the following day until tender. I don't like using tinned butter beans, not because I am a snob as I'm quite content with tinned chickpeas. Its just that I have often found that once decanted, drained and rinsed - the tinned butter beans are mushed in the brine and horrid to look at, let alone eat - Yuk! So if you do decided to make this, all this is way of saying, please please do not substitute this recipe with tinned, soaking your butter beans here is really worth the effort.
I really enjoyed how the butter beans just melted in the mouth and the spices in the background just danced on the tongue, especially the cumin.
I'd suggest serving this with brown rice, as its slightly more chewy texture will compliment the buttery aspect of the butter beans. My blogger friend The Yogi Vegetarian is hosting a Brown Rice Bonanza event, so if you have any brown rice dishes then please go over and share them.
I am sharing this recipe with as well as Javelin Warrior's for his Made with Love Mondays; as this dish was totally made from scratch including the overnight soaking and cooking of the butter beans (so much better than tinned) and to Fat Tuesday hosted by Jill at Real Food Forager; as well as The Yogi Vegetarian who hosting a Brown Rice Bonanza event.
Vegan Butter Bean Curry
250g dried butter beans, soaked overnight then drained and cooked with fresh water until soft. Drain and set aside.
4 - 6 tablespoons sunflower oil
2 large onions, minced
4 cloves of garlic, crushed
1 inch of ginger, grated or minced
1 teaspoon cumin seeds
1 teaspoon of salt or to taste
1/4 teaspoon of turmeric powder
2 fresh chillies, sliced or 1 teaspoon of chilli powder or to taste
4 fresh tomatoes, skinned and chopped
Optional: fresh minced coriander for garnishing
In a large wide pan, heat the oil then add the minced onions, garlic and ginger and cook until transparent, add the cumin seeds and spices and cook until the oil rises to the surface. Add the tomatoes and cook until well integrated. Then stir in the butter beans and cook until flavours are well infused and the beans are proper tender and well cooked. Keep stirring to stop the beans from sticking to the pan. When the oil has raised to the surface again, add 150ml - 250ml water to the pot, bring to the boil, let it simmer until the flavours have infused into the water. Serve with brown rice and garnish with fresh minced coriander.