Step 1: Sauté Aromatics

• Heat oil in a pan over medium heat.
• Add onions and sauté until translucent (about 5–6 minutes).
• Add garlic and ginger; cook for another minute.

Step 2: Build the Curry Base

• Add chopped tomatoes and cook until they break down into a sauce.
• Stir in curry powder, turmeric, and chili powder. Cook for 2 minutes to bloom the spices.

Step 3: Add Butter Beans & Coconut Milk

• Stir in the butter beans and coconut milk.
• Season with salt and bring the curry to a gentle simmer.
• Let it cook uncovered for about 10–15 minutes, stirring occasionally.

Step 4: Finish and Serve

• Add lemon juice and mix well.
• Garnish with fresh cilantro and serve hot!

🍚 Best Served With:

• Steamed basmati rice or jeera rice
• Warm roti, naan, or paratha
• A side of vegan yogurt or pickle
• Topped with crispy onions or toasted coconut flakes (optional)

🧠 Nutrition & Benefits

✅ High in plant-based protein and fiber

✅ Gluten-free, dairy-free, and budget-friendly

✅ Packed with iron, potassium, and healthy fats

✅ Easy to make in one pot with pantry staples

💡 Tips & Variations

• Use canned or cooked dried butter beans
• Swap coconut milk with cashew cream for a nutty flavor
• Add spinach, kale, or peas for an extra veggie boost
• Make it spicy with green chilies or more chili powder
• Store leftovers in the fridge for up to 3 days (tastes even better the next day!)