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One serving of sweet & sour bean curry

Sweet & sour bean curry

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2 - 4

Create this veggie bean curry for an easy midweek meal – it's healthy and low in calories and fat. It contains a mixture of black-eyed beans and butter beans

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: Per serving (4)
HighlightNutrientUnit
low inkcal199
low infat5g
saturates1g
carbs24g
sugars5g
high infibre8g
protein11g
salt0.1g
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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

Method

  • STEP 1

    Put the onion and ginger in a mini food processor or blender with 30ml water and blitz to a smooth paste.

  • STEP 2

    Heat the oil in a large saucepan over a medium-high heat. Add the onion mixture and cook for 5 mins until golden. Stir in the spices and cook for a further minute.

  • STEP 3

    Add the black-eyed beans and the butter beans along with the liquid from the can, plus another 50ml water, stirring to combine. Lower the heat, partially cover and cook for 15-20 mins, stirring occasionally until the beans are tender.

  • STEP 4

    Stir in the lime juice and sugar, then season to taste. Stir in most of the coriander, then serve in bowls, topped with the remaining coriander, a spoonful of yogurt and with rice or naan on the side.

Recipe from Good Food magazine, July 2022

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