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Sweet & sour bean curry

One serving of sweet & sour bean curry

Sweet & sour bean curry

Name: Sweet & sour bean curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 small onion roughly chopped; 30g ginger peeled and roughly chopped; 1 tbsp vegetable oil; 2 tbsp medium curry powder (check it’s gluten-free if necessary); 1 tsp ground turmeric; 400g can black-eyed beans drained and rinsed; 400g can butter beans (not drained); 1 lime juiced; 1 tsp light brown soft sugar; handful of coriander roughly chopped; 80g natural yogurt; cooked rice or naan, to serve

Nadine Brown

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Serves 2 - 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 3.5 out of 5.7 ratingsRate

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Create this veggie bean curry for an easy midweek meal – it's healthy and low in calories and fat. It contains a mixture of black-eyed beans and butter beans

Gluten-free

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 small onion

roughly chopped
30g ginger

peeled and roughly chopped
1 tbsp vegetable oil
2 tbsp medium curry powder

(check it’s gluten-free if necessary)
1 tsp ground turmeric
400g can black-eyed beans

drained and rinsed
400g can butter beans

(not drained)
1 lime

juiced
1 tsp light brown soft sugar
handful of coriander

roughly chopped
80g natural yogurt
cooked rice

or naan, to serve

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Nutrition: Per serving (4)

kcal199

low
fat5g

low
saturates1g
carbs24g
sugars5g
fibre8g

high
protein11g
salt0.1g

Method

step 1

Put the onion and ginger in a mini food processor or blender with 30ml water and blitz to a smooth paste.
step 2

Heat the oil in a large saucepan over a medium-high heat. Add the onion mixture and cook for 5 mins until golden. Stir in the spices and cook for a further minute.
step 3

Add the black-eyed beans and the butter beans along with the liquid from the can, plus another 50ml water, stirring to combine. Lower the heat, partially cover and cook for 15-20 mins, stirring occasionally until the beans are tender.
step 4

Stir in the lime juice and sugar, then season to taste. Stir in most of the coriander, then serve in bowls, topped with the remaining coriander, a spoonful of yogurt and with rice or naan on the side.

Recipe from Good Food magazine, July 2022

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A star rating of 3.5 out of 5.7 ratings

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