We’re obsessed with butter beans here at Stylist, and for good reason. Not only are they remarkably versatile, but they taste delicious in most soups and stews and they’re also packed with gut-loving fibre. 

This curry recipe makes these butter beans the stars of the show, using a range of anti-inflammatory spices to complement them. You’ve got mustard seeds, curry leaves, ginger, chilli, fenugreek, turmeric and coriander – all of which boast a range of micronutrients. To thicken out the sauce, this recipe uses vitamin C-rich tomatoes and creamy coconut milk, which also has anti-inflammatory, anti-microbial and anti-fungal properties. 

Many curries taste great the day they’re made but are even more flavourful in the days after, so make this on Sunday night and enjoy for lunch over the week. Serve with rice and some coriander leaves for a healthy, tasty and filling dish.

• 1 tbsp rapeseed oil
• 1 tbsp coconut oil
• 1 tsp brown mustard seeds
• 6–8 leaves fresh curry leaves
• 300g shallots (sliced)
• 1 tbsp fresh ginger (pureed)
• 2 small green chillies (chopped)
• 1½ tbsp garlic (chopped)
• 1 tsp chilli powder
• ½ tsp ground fenugreek
• ½ tsp ground turmeric
• ½ tsp ground coriander
• 1 tbsp caster sugar
• 350ml coconut milk
• 1 tsp vegetable stock powder
• 120ml water
• 1 tbsp lemon juice
• 200g fresh plum tomatoes (cut into wedges)
• 250g tinned butter beans (drained)
• Salt, to taste
• Lemon juice, to taste

1. Start by heating a pan over medium heat before adding the rapeseed and coconut oil. Once hot, add the mustard seeds, fry until they pop and then add the curry leaves, letting them sizzle for about 30 seconds.

2. Add the sliced shallots and sauté until softened and lightly golden (about 8-10 minutes).

3. Stir in garlic, ginger, and chillies. Cook until fragrant (about 2-3 minutes).

4. Next, mix your chilli powder, fenugreek, turmeric, ground coriander and sugar in a bowl before stirring into the pan and cooking for another 1-2 minutes.

5. Add coconut milk, water and vegetable stock powder. Stir well and bring to a gentle boil, then simmer on a low heat to thicken (around 10 mins).

6. Now throw in the tomato wedges and butter beans. Simmer gently until the tomatoes soften and the butter beans are heated through (about 5-7 minutes).

7. It’s finally time to season and serve. Taste and adjust salt and lemon as needed. Serve hot with jasmine rice.

Recipe and image courtesy of DabbaDrop