Indian Butter Bean Curry with Ginger Tomato Salsa & Cashews

Indian Butter Bean Curry with Ginger Tomato Salsa & Cashews

This easy Indian Butter Bean Curry with Ginger Tomato Salsa & Cashews recipe is a delicious way to use legumes.
Servings 2


Butter Bean Curry

  • 1 brown onion finely diced
  • 1 tsp each black mustard seeds and whole cumin seeds
  • 1 clove garlic minced
  • 2 tsp ginger minced
  • 1 tsp each curry powder and ground coriander
  • ½ tsp ground turmeric
  • 3 large tomatoes diced (about 300g)
  • ½ cup coconut milk
  • ½ cup water
  • 1 can butter beans drained and rinsed (400g)
  • 2 tsp soy sauce

Ginger Tomato Salsa

  • 2 tomatoes finely diced
  • 1 shallot finely diced
  • 1 clove garlic minced
  • 1 tsp ginger minced
  • 1 small handful coriander finely chopped
  • Juice of ½ lime

To Serve

  • Brown rice
  • 1 red chilli thinly sliced (optional)
  • 1 small handful coriander leaves picked
  • 40g roasted cashews roughly chopped


  • Heat a drizzle of oil in a large saucepan on medium-high heat. Cook onion for 4-5 minutes, until softened. Add the black mustard seeds and cumin seeds and stir for a few seconds over the heat, until they sizzle and jump about. Add first measures of garlic and ginger, curry powder, ground coriander and turmeric and stir over the heat for 1-2 minutes, until fragrant. Reduce heat to low and add the first measure of tomatoes, coconut milk and water measure. Simmer for a further 10 minutes, stirring every so often, until the tomatoes have cooked down into a sauce.
  • Add the butter beans, soy sauce and ½ tsp salt to pan and cook for a further 1-2 minutes, until beans are hot through. Season to taste.
  • Toss all salsa ingredients together in a bowl with a drizzle of olive oil and a pinch of salt. Season to taste.
  • Serve rice topped with curry, tomato salsa, coriander, chilli (if using) and cashews.

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