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Plant-Based Butter Bean and Chickpea Curry

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2
Author: Caroline


  • 3 garlic cloves crushed then chopped
  • 3 tbsp fresh root ginger grated
  • 1 medium red onion finely chopped
  • 1 green chilli deseeded (finely chopped)
  • 1/2 teaspoon yellow or brown mustard seeds
  • 1 teaspoon dried garam masala
  • 1/2 teaspoon dried turmeric
  • 1/4 teaspoon smoked paprika
  • 400 g cans chopped tomatoes
  • 400 g can chick peas in water, drained
  • 400 g can butter beans in water, drained
  • 3 tablespoons creamed coconut
  • 8 cavolo nero leaves washed and finely chopped
  • brown rice cooked as per packet instructions, amount as much as you want.


  • Place the ginger, garlic, red onion and chili into a food processor, or use a hand blender and blend them all together to form a paste.
  • Put two inches / 3cm of water into a large pot and add the paste. Cook over a medium heat for two minutes stirring constantly.
  • Add the rest of the spices and continue to stir for another two minutes. Add the canned tomatoes, butter beans and chickpeas. Stir together. If it's looking a bit thick, add some water to your preferred consistency. Simmer for 15 minutes.
  • Add the cavolo nero to the pot, stir and cook for a further five minutes. Serve with the brown rice and a green side salad.
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