Butter bean tikka curry


Words and imagery: Sasha Gill // @thesashadiaries

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Beans get a bad rep for being boring, but done the right way they’re a downright luxury. And, this delicious Tikka curry is definitely the “right” way.

“Butter beans are one of my favourite beans,” says Sasha. “They are hearty and – for want of a better word – buttery. Their starchiness works well in this tikka curry, but if you prefer a different bean, feel free to substitute.”

Serves 4

Prep time: 20 minutes

Cooking time: 25 minutes


¼ cup (70 g) vegan yoghurt

3 garlic cloves, finely chopped

2.5 cm ginger, finely chopped

½ teaspoon ground turmeric

1 teaspoon garam masala

¼ teaspoon chilli powder

½ teaspoon salt

2 x 400 g tins butter beans, Drained

Tikka curry

1 teaspoon vegetable oil

1 large white onion, chopped

2 garlic cloves, finely chopped

5 cm ginger, finely chopped

1 bay leaf

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground cinnamon

1 tablespoon garam masala

2 teaspoons smoked paprika

2 tablespoons tomato puree (concentrated paste)

3 large tomatoes, chopped, or 1 cup (250 ml) tomato passata

¼ cup (25 g) chopped coriander (cilantro) stems

¼ cup (70 g) vegan yoghurt

1 tablespoon rice syrup

1 teaspoon lemon juice

Naan breads (page 36) or rice, to serve

Preheat the oven to 200°C and grease a baking tray.




In a large bowl, mix together the yoghurt, garlic, ginger, turmeric, garam masala, chilli powder and salt. Add the butter beans and stir to coat well, then tip out onto a baking tray and bake for 15–17 minutes, until the beans start to look dry and a bit crisper.

Meanwhile, for the tikka curry, heat the oil in a large nonstick saucepan over medium heat.

Fry the onion, garlic and ginger for about 2 minutes until fragrant and the onions have softened. Add the bay leaf and spices and fry for another minute until aromatic.

Next, add the tomato puree, chopped tomatoes and coriander stems, then cover and bring to the boil.


Lower the heat and let it simmer, covered, for 5 minutes.


Add the beans when they’re ready, along with the yoghurt, syrup and lemon juice. Bring back to the boil, then remove from the heat. Serve warm, with naan breads or rice.


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Hungry for more? Check our more delicious vegan Asian delights in Sasha’s book Jackfruit and Blue Ginger, $39.99.

Emma Vidgen