Butter bean masala, or vegetarian butter chicken, is a flavourful, hearty vegetarian dish based on the classic butter chicken, but made here without meat.
Instead, the dish is packed with sweet potato, cauliflower and butter beans, which together with the spiced, creamy tomato sauce make a filling meal with plenty of warmth.
The dish is very easy to make and budget-friendly too – perfect for a weeknight dinner that will fill up the whole family. If you don’t have sweet potato to hand, you can easily use pumpkin or squash instead, and the butter beans can be swapped for other white beans.
Serve this vegetarian butter chicken with good flatbreads or a generous portion of rice, and top with a spoonful of ice-cold crème fraîche to add a little acidity to the spiced sauce.
Butter bean masala
Ingredients
- 25 g butter
- 1 onion, roughly chopped
- 3 cloves garlic, sliced
- 1 tbsp ginger, finely chopped or grated
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp mild chilli powder (optional)
- 3 tbsp tomato purée
- 1 tin chopped tomatoes
- 400 ml cream
- 150 ml vegetable stock
- 400 g sweet potato, cut into bite-sized pieces
- 300 g cauliflower, cut into small florets
- 1 tin butter beans, drained
- 1 tbsp sugar
- Salt and freshly ground pepper
To serve
- Rice or flatbreads
- Crème fraîche
Method
- Melt the butter in a saucepan and cook the onion until soft and translucent.
- Add the garlic and ginger and cook for about a minute before stirring in the spices and tomato purée.
- Add the chopped tomatoes, cream and stock, let the sauce simmer gently for 5 minutes, then blend it until smooth.
- Season the sauce with salt and freshly ground pepper, add the sweet potato, cover with a lid and let it simmer for about 10 minutes. The sauce should be bubbling.
- Add the cauliflower and continue cooking, still covered, for about 6 minutes – or until the sweet potato is tender. The cauliflower can keep a little bite.
- Add the drained butter beans, heat the dish through and season to taste with the sugar and a little more spice if needed.
- Serve with pan-fried flatbreads, rice and crème fraîche.
Nutrition
Premium
Den er faaaabelagtig (også med lidt tørret chili)
Hej Lotte
Hvor er det bare dejligt at høre – tusind tak:)
Warm wishes, Dianna
Jeg skal holde middagsselskab og har tænkt mig at lave din butter chicken.
Der kommer dog to veganere så tænkte på at lave denne ret i en vegansk udgave.
Har du nogle erfaring med at udskifte fløden til et vegansk alternativ? Tror du en vegansk flødeerstatning med enten soja, ris eller kokos vil ødelægge smagen i den her ret?
Tak på forhånd for svar.
Jeg er altid rigtig glad for dine opskrifter så vil helst forsøge mig med denne ret før jeg kigger andre steder for veganske indiske retter…
Mvh. Malene
Hej Malene
Ej hvor er det dejligt at høre – begge opskrifter plejer at være et kæmpe hit 🙂
Jeg har desværre ikke selv prøvet med veganske alternativer i fløden, men jeg tror altså absolut ikke det er noget problem at erstatte med det. Har andre retter hvor jeg har fået beskeder fra følgere om at de har erstattet med vegansk fløde uden problemer, og tror ikke det vil ødelægge smagen 🙂
Håber du bliver glad for resultatet, og tak for de søde ord 🙂
Warm wishes, Dianna
Jeg laver denne ret igen og igen! Smager så vanvittigt godt! Mums
Hej Rikke
Ej hvor er det dejligt at høre – tak for de søde ord:)
Warm wishes, Dianna
Shit den er god:-)