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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
