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Butter bean curry (Gujarati Rangoon na vaal)

A metal pan filled with a bean curry with green herbs on top

Butter bean curry (Gujarati Rangoon na vaal)

Name: Butter bean curry (Gujarati Rangoon na vaal)
Total time: 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 3 tbsp vegetable oil; 1 tsp carom (ajwain) seeds; a pinch asafoetida; 1 tsp kashmiri chilli powder or mild chilli powder; 1 tsp ground turmeric; 470g from a tin or jar butter beans; 1 tbsp jaggery or soft dark brown sugar; 2 tsp tamarind paste; chopped coriander to garnish

Maunika Gowardhan

Published: November 5, 2021 at 12:22 PM

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Serves 4

Easy

Total time: 30 mins

A star rating of 4.8 out of 5.4 ratingsRate

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An easy curry made with tinned beans and fragrant spices. Using asafoetida gives allium notes to the curry without even chopping an onion. Minimal prep but full-on flavour makes this a great midweek dinner

Gluten free

Vegan

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Alternatives

Complete the dish

Make this butter bean curry, then check out our spinach, chickpea and potato curry, green bean curry, vegan aubergine curry and more vegetarian curry recipes.

This butter bean curry recipe is adapted from Thali: A Joyful Celebration of Indian Home Cooking, Maunika Gowardhan (Hardie Grant, £22). Maunika says: "A speedy curry made with tinned beans and fragrant spices – using asafoetida gives allium notes to the curry without even chopping an onion. Minimal prep but full-on flavour makes this a great midweek speedy curry."

Ingredients

Nutrition

3 tbsp vegetable oil
1 tsp carom (ajwain) seeds
a pinch asafoetida
1 tsp kashmiri chilli powder or mild chilli powder
1 tsp ground turmeric
470g from a tin or jar butter beans
1 tbsp jaggery or soft dark brown sugar
2 tsp tamarind paste
chopped coriander

to garnish

Nutrition: per serving

kcal160

low
fat8.9g
saturates0.7g
carbs13.7g
sugars6.4g
fibre4.2g
protein4g
salt0.1g

Method

step 1

Heat the oil in a heavy-based, non-stick pan over a medium heat. Add the carom seeds and asafoetida and, when they sizzle, add the chilli and ground turmeric. Add the beans and stir well for 2-3 minutes. Add 400ml of water and the jaggery, and season to taste. Cover and simmer over a low heat for 25 minutes, stirring halfway through until the beans begin to soften.
step 2

Add the tamarind paste and stir. Crush some of the beans with the back of the spoon to thicken the curry slightly. Mix well and garnish with coriander.

This butter bean curry recipe is adapted from Thali: A Joyful Celebration of Indian Home Cooking, Maunika Gowardhan (Hardie Grant, £22). Photographs by Sam A Harris.

Try more vegan curry recipes here

Authors

Maunika Gowardhan

Maunika GowardhanColumnist

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A star rating of 4.8 out of 5.4 ratings

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