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Curried butter beans with onions, three ways

Curried butter beans with onions, three ways,  in a bowl topped with broccoli and yogurt

Curried butter beans with onions, three ways

Name: Curried butter beans with onions, three ways
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 2 red onions thinly sliced; 2 limes 1½ juiced, ½ cut into wedges; 5 tbsp olive oil plus extra to serve; 200g long-stemmed broccoli; 3 garlic cloves crushed; 5cm piece of ginger peeled and grated; 2 heaped tsp medium curry powder; 2 tbsp soy sauce; 1½ tbsp peanut butter; 570g jar of butter beans; 5 tbsp plant-based coconut yogurt

Georgia Hughes

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.8 out of 5.14 ratingsRate

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Transform humble butter beans into a rich, aromatic dish with spiced onions made three ways, plus creamy coconut yogurt and roasted broccoli

Dairy-free

Egg-free

High-fibre

Vegan

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Ingredients

Nutrition

Units:

MetricUS

2 red onions

thinly sliced
2 limes

1½ juiced, ½ cut into wedges
5 tbsp olive oil

plus extra to serve
200g long-stemmed broccoli
3 garlic cloves

crushed
5cm piece of ginger

peeled and grated
2 heaped tsp medium curry powder
2 tbsp soy sauce
1½ tbsp peanut butter
570g jar of butter beans
5 tbsp plant-based coconut yogurt

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Nutrition: per serving

kcal759
fat47g
saturates16g
carbs49g
sugars17g
fibre22g
protein23g
salt2.83g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Put a quarter of the onions in a non-metallic jar with most of the lime juice and a large pinch of salt, then set aside to pickle. Heat 2 tbsp of the oil in a frying pan over medium heat and cook the remaining onions with a pinch of salt for 15-17 mins until golden brown and lightly caramelised.
step 2

Meanwhile, massage 1 tbsp oil into the broccoli along with some seasoning, then tip onto a baking tray. Roast in the oven for 10-12 mins until golden brown and tender.
step 3

Heat the remaining 2 tbsp oil in a second frying pan over a medium-high heat and scrape in a third of the caramelised onions. Fry for 5 mins until crisp, then transfer to a plate lined with kitchen paper and sprinkle over some salt.
step 4

Add the garlic and ginger to the larger pan of caramelised onions, and cook for 2-3 mins more until fragrant. Stir in the curry powder, soy sauce, peanut butter and the remaining lime juice. Cook for 2-3 mins until bubbling and reduced slightly, then tip in the butter beans, half the liquid from the jar and 2 tbsp of the coconut yogurt. Stir to combine. If the sauce is a little thick, add a splash of water to loosen, then continue to cook for 2 mins.
step 5

To serve, top the butter beans with a dollop of yogurt, the broccoli, crispy onions, pickled onions and a lime wedge.

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A star rating of 4.8 out of 5.14 ratings

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