Butter Bean Curry by Modern Food Stories

Serves: 2


2 tbsp Biona Olive Oil

3 - 4 garlic cloves

1 inch piece of ginger, chopped

1 small green finger chilli

1 large yellow onions, chopped

1/2 tsp black pepper

1/4 tsp ground turmeric

1.5 tsp ground cumin

1.5 tsp ground coriander

1/2  tsp garam masala

1/2  tsp red chilli powder, or paprika/smoked paprika

Pinch ground cardamom

1/2 cup chopped tomatoes 

6 Biona Sundried Soft Tomatoes 

1 tsp sea salt flakes

Optional 1 tsp maple or 1 tsp Biona Coconut Aminos
270ml Biona Coconut Milk  

50 - 100ml vegetable broth

2 tins Biona Butter Beans


To serve 

Fresh coriander 

Coconut yoghurt

Biona Basmati Rice



1) Heat the oil in a large non-stick pan on a medium heat. Add onion, garlic, ginger, chilli and sauté for 5 - 7 minutes on medium / low heat, stirring regularly until the onions are golden.

2) Add the spices and sauté for 1 min till aromatic.

3) Add tomatoes, salt, maple or coconut aminos and continue cooking for 5 minutes until tomatoes are rich. Deglaze with water if needed.

4) Add the coconut milk and stock. Reduce the heat to low. Cover and simmer for 15 - 20 minutes. The curry should be a rich dark colour and the oil should start to appear at the sides.

5) Remove from heat and allow to cool a little then blend with 1/4 cup butterbeans to a smooth sauce.

6) Add sauce back to the pan with rest of butterbeans and warm through.

7) Serve with fresh coriander, coconut yog, and rice. 

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