Curried Butter Beans with Crispy Onions and Roasted Broccoli Recipe

Introduction

This curried butter beans dish is a delicious fusion of creamy, tangy, and lightly spiced flavors. Featuring caramelised onions, roasted broccoli, and a zesty lime kick, it’s a satisfying plant-based meal that’s both comforting and vibrant.

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

Instructions

1. Step 1: Heat the oven to 200°C (180°C fan/gas 6). Place a quarter of the sliced onions in a non-metallic jar with most of the lime juice and a large pinch of salt. Set aside to pickle.
2. Step 2: Heat 2 tbsp of olive oil in a frying pan over medium heat. Add the remaining onions with a pinch of salt and cook for 15–17 minutes until golden brown and lightly caramelised.
3. Step 3: Meanwhile, massage 1 tbsp olive oil into the broccoli with some seasoning. Spread the broccoli on a baking tray and roast in the oven for 10–12 minutes until golden brown and tender.
4. Step 4: In a second frying pan, heat the remaining 2 tbsp olive oil over medium-high heat. Add a third of the caramelised onions and fry for 5 minutes until crisp. Transfer to kitchen paper-lined plate and sprinkle with salt.
5. Step 5: Add the garlic and ginger to the larger pan of caramelised onions. Cook for 2–3 minutes until fragrant. Stir in the curry powder, soy sauce, peanut butter, and the remaining lime juice.
6. Step 6: Cook the mixture for 2–3 minutes until bubbling and slightly reduced. Add the butter beans, half the liquid from the jar, and 2 tbsp of coconut yogurt. Stir to combine. If the sauce is too thick, add a splash of water and cook for another 2 minutes.
7. Step 7: To serve, top the butter beans with a dollop of coconut yogurt, the roasted broccoli, crispy onions, pickled onions, and a lime wedge.

Tips & Variations

• For extra depth, try adding a pinch of smoked paprika or a dash of chili flakes to the curry mixture.
• Substitute broccoli with cauliflower or green beans if preferred.
• Use regular yogurt instead of coconut yogurt if you’re not keeping the dish fully plant-based.
• Prepare the pickled onions a few hours ahead or overnight to enhance their flavor.

Storage

Store any leftovers 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 the sauce thickens. The crispy onions are best added fresh to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried butter beans instead of canned?

Yes, but you’ll need to soak and cook them beforehand. Use about 150g dried beans to yield a similar quantity after cooking.

Is this recipe suitable for a gluten-free diet?

Check that your soy sauce is gluten-free or substitute with tamari to keep the dish gluten-free.

Curried Butter Beans with Crispy Onions and Roasted Broccoli Recipe

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★★★★★

4.5 from 147 reviews

• Author: Ethan
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and comforting dish of curried butter beans served with caramelised onions, roasted broccoli, and tangy pickled onions, all enhanced by creamy coconut yogurt and zesty lime. This plant-based recipe offers a delightful combination of textures and flavors, perfect for a wholesome vegetarian meal.

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Ingredients

Scale 1x2x3x

Pickled Onions

• 2 red onions, thinly sliced (quarter reserved for pickling)
• 1½ limes, juiced
• 1 large pinch of salt

Caramelised Onions

• Remaining 1¾ red onions, thinly sliced
• 2 tbsp olive oil
• Pinch of salt

Roasted Broccoli

• 200g long-stemmed broccoli
• 1 tbsp olive oil
• Seasoning (salt and pepper, to taste)

Curried Butter Beans

• 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 (divided: 2 tbsp for cooking, remainder for serving)
• Extra olive oil for serving
• Salt, to taste
• 1 lime, cut into wedges (for serving)

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Instructions

1. Pickle Onions: Place a quarter of the sliced red onions into a non-metallic jar. Add most of the juice from 1½ limes and a large pinch of salt. Set aside to pickle while you prepare the other ingredients.
2. Caramelise Onions: Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the remaining onions with a pinch of salt. Cook slowly for 15-17 minutes until the onions are golden brown and lightly caramelised, stirring occasionally to prevent burning.
3. Roast Broccoli: Preheat the oven to 200°C (180°C fan) or gas mark 6. Massage 1 tablespoon of olive oil and seasoning into the broccoli. Spread it on a baking tray and roast in the oven for 10-12 minutes until tender and golden brown.
4. Fry Crispy Onions: In a second frying pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add one-third of the caramelised onions and fry for 5 minutes until they become crisp. Transfer to a plate lined with kitchen paper and sprinkle with salt to drain excess oil and enhance crispness.
5. Prepare Curry Base: Add the crushed garlic and grated ginger to the larger pan containing the remaining caramelised onions. Cook for 2-3 minutes until fragrant.
6. Add Spices and Sauces: Stir in the curry powder, soy sauce, peanut butter, and the remaining lime juice. Cook for another 2-3 minutes until the mixture bubbles and slightly reduces in volume.
7. Add Butter Beans and Yogurt: Drain half the liquid from the butter beans jar, then add the butter beans and 2 tablespoons of coconut yogurt to the curry base. Stir to combine. If the sauce is too thick, add a splash of water to loosen it. Cook for an additional 2 minutes to meld flavors.
8. Assemble and Serve: On serving plates, top the curried butter beans with a dollop of the remaining coconut yogurt, roasted broccoli, crispy fried onions, pickled onions, and garnish with a lime wedge. Drizzle with extra olive oil if desired for added richness.

Notes

• Use a non-metallic jar for pickling to avoid any metallic taste transferring to the onions.
• Adjust the amount of curry powder and peanut butter to taste for spiciness and creaminess preferences.
• If you cannot find long-stemmed broccoli, regular broccoli florets work fine as a substitute.
• The dish is best served fresh but can be reheated gently on the stovetop or in a microwave.
• To keep the onions crispy, fry them last and drain on kitchen paper before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Vegetarian, Fusion

Keywords: curried butter beans, caramelised onions, roasted broccoli, plant-based curry, vegetarian curry, butter beans recipe, peanut butter curry