Butter Bean Vindaloo
By: Agi Kaja
Nutritious, packed with protein, fulfilling and delicious.
Butter beans Vindaloo
Forget the "tacky," oil-slicked takeaway curries and industrial jars of paste filled with modified starches and sugar. Our Butter Bean Vindaloo is a masterclass in nutritional density, turning your clean-label pantry staples into a gourmet, fiery feast. By using creamy, protein-packed butter beans as the star, you create a strictly Non-UPF meal that is as satisfying as it is restorative.
The combination of whole aromatic spices and fibre-rich legumes makes this a hero dish for gut health. It’s an honest, wholefood approach to a classic that swaps "tacky" additives for high-integrity ingredients, ensuring a high-energy result.
Ingredients
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1 can butter beans (400g, cooked, drained and rinsed)
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tsp ginger, grated or minced
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2 tbsp vindaloo spice mix
- 2 tbsp tomato purée
- 1/2 cup crushed tomatoes
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1 tbsp white vinegar or apple cider vinegar
- 200 ml water or vegetable stock
- 1–2 tbsp oil (coconut, sunflower, or vegetable)
- salt to taste
- Fresh coriander (optional, for garnish)
Directions
- Cook the onion:Heat oil in a pan. Add chopped onion and cook until soft (about 5–7 minutes)
- Stir in garlic, ginger, and vindaloo spice mix. Cook for 1 minute.
- Add tomato purée, vinegar, and a pinch of salt. Cook for 2–3 minutes.
- Add butter beans and water or stock. Simmer for 10–15 minutes.
- Garnish with coriander. Serve with rice, naan, or flatbread.
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