Sweet and Sour Bean Curry Recipe

Introduction

This sweet and sour bean curry is a delightful vegetarian dish bursting with warming spices and tangy flavors. It’s hearty, easy to prepare, and perfect for a comforting weeknight meal served alongside rice or naan.

Ingredients

• 1 small onion, roughly chopped
• 30g ginger, peeled and roughly chopped
• 1 tbsp vegetable oil
• 2 tbsp medium curry powder (check it’s gluten-free if necessary)
• 1 tsp ground turmeric
• 400g can black-eyed beans, drained and rinsed
• 400g can butter beans (not drained)
• 1 lime, juiced
• 1 tsp light brown soft sugar
• Handful of coriander, roughly chopped
• 80g natural yogurt
• Cooked rice or naan, to serve

Instructions

1. Step 1: Put the onion and ginger in a mini food processor or blender with 30ml water and blitz to a smooth paste.
2. Step 2: Heat the oil in a large saucepan over medium-high heat. Add the onion mixture and cook for 5 minutes until golden.
3. Step 3: Stir in the curry powder and ground turmeric and cook for a further minute to release the spices’ aroma.
4. Step 4: Add the black-eyed beans, butter beans with their liquid, and an additional 50ml water. Stir to combine.
5. Step 5: Lower the heat, partially cover the saucepan, and cook for 15–20 minutes, stirring occasionally, until the beans are tender.
6. Step 6: Stir in the lime juice and light brown sugar, then season to taste.
7. Step 7: Add most of the chopped coriander to the curry and stir through.
8. Step 8: Serve the curry in bowls, topped with the remaining coriander and a spoonful of natural yogurt. Enjoy with cooked rice or naan bread.

Tips & Variations

• For extra heat, add a chopped chili or a pinch of chili flakes when cooking the spices.
• You can swap the black-eyed beans and butter beans for your favorite canned beans like chickpeas or kidney beans.
• If you prefer a creamier texture, stir in some coconut milk at the end of cooking.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry ahead of time?

Yes, this curry tastes even better the next day as the flavors have time to meld. Prepare it in advance and store in the fridge, reheating before serving.

Is this recipe suitable for a gluten-free diet?

Yes, as long as you use gluten-free curry powder and serve with gluten-free naan or rice, this dish is naturally gluten-free.

Sweet and Sour Bean Curry Recipe

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★★★★★

4.6 from 117 reviews

• Author: Luna
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A flavorful and hearty sweet & sour bean curry combining black-eyed beans and butter beans in a spiced turmeric and curry powder sauce, finished with lime juice, brown sugar, and fresh coriander. This comforting vegetarian dish is served with natural yogurt and your choice of rice or naan, perfect for a cozy and nutritious meal.

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Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 small onion, roughly chopped
• 30g ginger, peeled and roughly chopped
• 1 handful coriander, roughly chopped
• 1 lime, juiced

Spices & Seasonings

• 2 tbsp medium curry powder (check it’s gluten-free if necessary)
• 1 tsp ground turmeric
• 1 tsp light brown soft sugar

Legumes & Dairy

• 400g can black-eyed beans, drained and rinsed
• 400g can butter beans (not drained)
• 80g natural yogurt

Other

• 1 tbsp vegetable oil
• cooked rice or naan, to serve
• 30ml water (for blitzing onion and ginger)
• 50ml water (added to cooking beans)

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Instructions

1. Prepare Aromatic Paste: Put the roughly chopped onion and ginger into a mini food processor or blender with 30ml water and blitz until smooth to create a fragrant aromatic paste.
2. Cook Aromatics and Spices: Heat 1 tablespoon of vegetable oil in a large saucepan over medium-high heat. Add the onion and ginger paste and cook for about 5 minutes until golden and fragrant. Then stir in the medium curry powder and ground turmeric, cooking for another minute to release the spice aromas.
3. Add Beans and Simmer: Add the drained black-eyed beans and the butter beans with their can liquid to the pan. Pour in an additional 50ml of water and stir to combine all ingredients. Lower the heat to medium-low, partially cover the saucepan, and cook for 15-20 minutes, stirring occasionally, until the beans are tender and the curry has thickened slightly.
4. Finish Seasoning: Stir in the lime juice and 1 teaspoon of light brown soft sugar. Season the curry to taste with salt and any additional seasoning preferred. Add most of the chopped coriander and mix through evenly.
5. Serve: Spoon the curry into bowls, garnish with the remaining coriander, and top each serving with a spoonful of natural yogurt. Serve alongside cooked rice or naan bread for a complete meal.

Notes

• Check that the curry powder is gluten-free if you need to avoid gluten.
• You can substitute natural yogurt with a dairy-free option for a vegan twist.
• Adjust the sugar quantity to your preferred level of sweetness to balance the sour lime juice.
• Use a good quality lime for vibrant flavor and aroma.
• Partially covering the pan during simmering helps retain moisture while allowing the curry to thicken.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-Inspired

Keywords: sweet and sour bean curry, black-eyed beans curry, butter beans curry, vegetarian curry, Indian-style beans, easy stovetop curry