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