Ingredients

2 tbsp rapeseed oil

2 onions (320g), finely chopped

1 tbsp finely grated ginger

3 large garlic cloves, finely grated

1 red chilli, deseeded and sliced

2 x 400g cans butter beans

2 tsp vegan bouillon powder

1 tsp cumin seeds

2 tbsp medium curry powder

400g can chopped tomatoes

1 aubergine (320g), cut into cubes

15g coriander, chopped

250g pouch cooked wholegrain rice

2 small bananas, peeled and finely chopped

½ lime, juiced

¼ cucumber, finely chopped

1 small red onion (60g), finely chopped

1 red chilli, deseeded and sliced

Instructions

Step 1: Heat the rapeseed oil in a non-stick pan over medium heat. Add the finely chopped onions and fry for 8 minutes until softened.

Step 2: Stir in the grated ginger, garlic, and sliced red chilli. Cook for a few more minutes until fragrant.

Step 3: Pour 300ml of liquid from the butter bean cans into a jug. Mix in the vegan bouillon powder to make a stock. It may be thick or lumpy, but it will dissolve during cooking.

Step 4: Add cumin seeds and medium curry powder to the onion mixture. Then stir in the chopped tomatoes, butter beans, and aubergine cubes.

Step 5: Pour the stock into the pan and bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer for 30 minutes until the vegetables are tender.

Step 6: Stir in half of the chopped coriander, then remove the curry from the heat.

Step 7: To make the banana raita, toss the finely chopped bananas in lime juice. Add cucumber, red onion, sliced red chilli, and the remaining coriander. Mix well.

Step 8: Warm the wholegrain rice according to pack instructions. Serve half the curry with rice and banana raita.

Step 9: Cool and chill any leftover curry and raita. They can be stored for making butter bean curry wraps later.

Tips & Variations

If you prefer less heat, reduce or omit the red chilli. For extra spice, add fresh green chilli or cayenne pepper.

Swap butter beans for chickpeas or cannellini beans for a different texture.

Add spinach or kale in the last 5 minutes of cooking for extra greens.

Use coconut milk for a creamier curry and subtle sweetness.

The banana raita adds a unique twist, but you can substitute with plain vegan yogurt mixed with cucumber and mint if preferred.

FAQs

Can I make this curry gluten-free?

Yes, this curry is naturally gluten-free as long as your curry powder and vegan bouillon powder do not contain gluten. Always check the labels to be sure.

Is this recipe suitable for vegans?

Absolutely. This butter bean curry uses vegan ingredients and no dairy or animal products. Just ensure your bouillon powder is vegan-friendly.