This 15 minute caramelised onion curry is one of my favourite quick meals. It’s perfect for when you want lots of flavour and nutrition but can’t be bothered to spend lots of time in the kitchen. The very best if you dip bread and eat it straight from the pan.

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caramelised onions

When you cook onions down until they soften and start to release their sugars, they become sweet and so delicious. You’re getting a bite of soft, sweetened, tasty onions every spoonful with this curry.

sweet caramelising onions & lots and lots spices.

butter bean caramelised onion curry

My favourite legume ever is the butter bean. Butter beans are also known to some as a lima bean. They are amazingly delicious and pack a punch of not only fibre but also protein. They are also a source of iron, magnesium, and B vitamins! What a delicious way to pack in nutrition into a quick meal. I have almost completely switched to using butter beans in my curries and stews. Chickpeas just don’t always hit that same spot. (Although I will forever love the humble chickpea too!).

lots of delicious flavours blending together.

spices

The spices in a curry are really down to your own preference. I like to switch it up a lot as I do make a lot of very well seasoned dishes. In this one I decided to go heavy on the fenugreek. If you don’t have any fenugreek in your pantry, not to worry you can simply omit or sub your spice of choice. I do recommend getting fenugreek the next time you’re out shopping for spices, it’s delicious! Additionally, don’t be too shy with the spices. You really want this to pack a punch. And of course, feel free to add chilli flakes too to make this more spicy!

quick & delicious; the best combo.

If you liked this 15 minute caramelised onion curry, I’m sure you’d also love my plant-based butter chicken.

15 minute caramelised onion curry

This quick curry packs not only heaps of flavour but also nutrition. Sweet delicious caramelised onions and butter beans with lots of fragrant spices

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Prep Time 2 minutes mins

Cook Time 13 minutes mins

Course Curry, Dinner, Lunch

Cuisine indian inspired

Servings 4 portions

Equipment

• sauce pan or pot

Ingredients

  

1x2x3x

• 2 tbsp neutral oil
• 2 tbsp plant-based butter
• 2 large onions diced
• 2 cloves garlic minced or with microplane
• 1 pinch salt
• 1 tsp fenugreek
• 1 tsp turmeric
• 1 tbsp sweet paprika
• 1/4 tsp black pepper
• 750 ml coconut milk
• 400 grams butter beans, cooked
• 1/2 tsp kala namak black salt
• 1 handful fresh basil

Instructions

 

• on medium to high heat, add oil and then plant-based butter.
• once melted, add in the onions and add a pinch of salt.
• sweat down the onions and let them cook. you want them to start browning.
• add the spices except for the kala namak. once the onions are soft. toast the spices for a few minutes.
• deglaze the pan with the coconut milk.
• add in the butter beans and let bubble for a few minutes.
• add the kala namak.
• remove from the heat and add the basil leaves.
• eat with a slice bread, a naan, a flatbread or with rice or potatoes.

Keyword 15 minute meal, butter bean, caramelised onions, Curry, quick meal

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This recipe is aptly titled “the best vegan brioche buns”. I’ve been working on my brioche dough recipe for a long time, and I’m ready to share it with you. It’s pretty straightforward, you just need to get yourself around a little bit of dough-making technique. The very best thing about this plant-based brioche recipe is that it uses simple ingredients. No faffing around with egg replacements, no hard-to-find ingredients. So let’s get into it.

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the airiest, most delicious buns!

Tangzhong: it makes for the best (brioche) dough

The base for our dough is called the tangzhong. Tangzongh is a Chinese tradition in dough making, later used in the recipe for Japanese milk bread dough. Basically, it means taking portions of the water and flour in the dough and heating them up into a paste. This makes for a softer dough and a dough that keeps fresh for longer. I LOVE using this technique for my brioche dough.

Making this might sound intimidating when you’ve never done it before. But it’s honestly easy peasy! Don’t leave your mixture on the stove unattended. Mix the flour and water together with a whisk and keep whisking until you can draw a line in the mixture with your whisk and it leaves a mark. Take it off the heat immediately when it’s done! Just like you can see here in the photo.

the texture that you’re aiming for in your tangzhong

What’s in these brioche buns?

A brioche dough is an enriched dough. This means it has one or more ingredients with a high fat percentage. In our vegan brioche bun recipe we’ll be using vegan butter (margarine). It’s important to make sure you’re getting a vegan butter or margarine with similar fat percentages to butter. Look for at least 55% fat. This because if you get a margarine that’s a lower percentage, the higher the percentage of water will be, which will have an impact on the dough.

soft, bubbly dough for buns

You might be surprised to read that I use water in this recipe, not milk. You can opt for using your favourite plant milk, I sometimes do too. But it’s not necessary. This dough turns out so incredibly soft and smooth and buttery, water does just fine. When I do use milk I like using soy, as it’s higher in protein (which is similar to cow’s milk).

For this recipe, we’ll be making burger buns with our vegan brioche dough, but you can use this dough for a variety of recipes! I will be sharing more soon. For now, let’s make buns.

If you loved this recipe, I’m sure you’d also love to dip them in these curried butter beans.

ready to serve!

best brioche buns (vegan!)

this is the best recipe for hamburger buns out there, it's all vegan, and using regular, easy-to-find ingredients! make these today!

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Course bread, Dinner, Lunch

Servings 6 buns

Equipment

• oven
• mixer optional, helps with the dough making but can do with your hands!

Ingredients

  

1x2x3x

tangzhong

• 60 grams flour
• 300 grams water

dough

• 540 grams flour
• 125 grams water
• 145 grams plant-based butter room temp, softened
• 42 grams fresh yeast can use dried yeast too
• 6 grams salt

no-egg wash

• 2 tbsp soy milk
• 1 tsp agave
• 1 tsp neutral oil

Instructions

 

tangzhong

• mix flour and water together in the pan, over a medium-high heat. keep stirring, not leaving it unattended. once you can draw a shape in the mixture with your whisk, take off the heat. transfer to a plate or tray, cover with plastic film, and let cool in the fridge or freezer whilst you get the rest of your dough together. it shouldn't be hot to the touch when using to make the dough.

the dough

• mix the water with the yeast. add in the tangzhong. whisk together. add in the flour and salt. scrape together before using your mixer with the dough hook attached. you can also use your hands. knead together, let rest for 15-ish minutes. then knead until smooth.
• once your dough has come together, add half of the butter and mix until fully absorbed into the dough.
• once absorbed, add in the other half of the dough and mix until the dough looks very smooth and elastic. you should be able to do the windowpane test. (taking part of the dough and stretching it until you can see through it).
• leave the dough to rise in a warm spot until doubled in size.
• once doubled in size, knock the air out of the dough and divide into 6 to 8 equal balls. you can do this by eyeballing, i like to weigh them out. i make mine approx. 130/140 grams per ball, depending on my mood.
• shape into buns by creating tension on the surface of the bun, basically tucking the dough into itself. place them onto a baking sheet with baking paper.
• cover with a damp cloth of another baking sheet (making sure not to squish the dough), until once again doubled in size. they're ready when the buns look nice and jiggly when you wiggle the baking sheet.
• pre-heat the oven to 180°C
• brush the buns with the no-egg brush and top with sesame seeds.
• bake for 25-30 minutes, until golden brown. to know if they're cooked in the middle you can do the tapping test. take a bun (careful, hot!) and tap the bottom. if it sounds hollow, they're done!
• let cool at least slightly before slicing into these.
• enjoy!!

Notes

for the no-egg brush i like using soy milk as it has protein similar to an egg wash. the oil and agave are to mimic other properties of eggs. i've found this is the best way to get that golden colour on your bakes.

Keyword Bread, brioche, plant-based, Vegan, veganbrioche

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These spiced choc chip cookies are just perfect! Especially for the holiday season. Not only are they friggin’ delicious, they’re also really easy to make! Either using a stand mixer or just your plain old hands will do. Read on to see how to make these, and waste no time before getting your hands on these seasonal, spiced cookies.

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these cookies are pretty irresistible.

cookie tips

Here’s a few things that are just my personal preference. Things that I think really elevate this cookie to something more special than just a plain choc chip cookie.

First off: rolled oats. I prefer to use rolled oats because I like the chunky big oats. But you can also use steel cut oats if that’s what you’ve got in the cupboard.

Then: dark chocolate. I like taking a square of dark chocolate to press into the top of the cookie before cooling. This helps the shape of the cookie, it looks nice, and you get more chocolate! 🙂

before the oven.

Another couple of good cookie-baking tips:

• whip your butter with your sugar before adding the dry ingredients.
• place the shaped cookies in the freezer or fridge before baking. this helps them keep a nice shape and flatten less.
• leave the cookies to cool. i know it’s hard but just do it. part of the baking process is actually the cooling down, they’re still cooking on the inside.

gorgeous cookie dough.

spiced choc chip cookies

I used the spices that I associate most with the holiday season. They’re all warming, lovely spices that give this recipe a beautiful infusion of fragrance. If, however, there’s a spice that you don’t like you can simply just leave it out! I know that star anise isn’t necessary everyone’s favourite, it’s a very strong flavour. If that’s the case for you, just omit! Alternatively, if you LOVE cinnamon, by all means make these more cinnamon-y. Fill your boots.

I hope you like this recipe for spiced choc chip cookies! If you’re in the market for more seasonal recipes, be sure to check out our vegan bourguignon.

golden, fragrant, beautiful cookies!

These spicy curried butter beans are my current FAVOURITE dish. They are the perfect quick dinner to have with some rice, you can have these on toast, I’ve even made them as a dip! And these *actually* come together in less than 15 minutes.

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This is the only butter bean recipe you’ll need. Ever.

Butter Beans

I personally love butter beans, they’re by far my favourite bean. Creamy, full of flavour, versatile. In these spicy curried butter beans their creaminess perfectly balances the spiciness.

If for some reason you don’t like butter beans, you can simply swap for any other bean you’d like. I’ve also made this recipe with chickpeas and that also came out delicious.

Spicy Beans in Curry Sauce

The level of spiciness is a very personal preference. You can adjust how spicy you want to make these very easily, simply add less curry paste and add more of the coconut milk. Did you make them a bit too spicy for your taste? Just add some more coconut milk and a little spritz of lemon or lime juice!

For this one I’ve used massaman curry paste, it’s one of my favourites. You can choose any curry paste you fancy. Of course, normally I make my own curry base/paste but for the purposes of making a truly quick, simple recipe, we’re using a curry paste from the shop.

Choose your favourite toppings.

Toppings

As far as the toppings go, you can take complete artistic liberty. I like adding some thinly sliced red onion and fresh basil. Pro tip: quickly rinse the red onion in ice cold water to take that edge off the onion flavour. Or, if you have it: a bit of pickled red onion would be lovely too. If you’ve got fresh cilantro, that would work fabulously too. A dollop of vegan yoghurt too!

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Give my butter chicken recipe a go too!

Fresh, zesty, spicy, creamy. Dig in.

Spicy Curried Butter Beans

Packed full of flavour, creamy butter beans. These are perfect served with rice and/or naan, or on a piece of sourdough toast!

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Beans, Curry, Dinner, Lunch

Cuisine Indian

Servings 4 people

Equipment

• Skillet

Ingredients

  

1x2x3x

• 2 tbsp vegetable oil
• 1 white onion, diced
• ½ tsp salt
• 1 tbsp curry paste, i used massaman add more for a spicier result.
• 200 ml coconut milk add more if you want the beans less spicy
• 400 g cooked butter beans
• ¼ red onion, finely sliced
• 1 handful fresh basil, chiffoned

Instructions

 

• Start by heating up vegetable oil of choice on a medium high heat.
• Add the diced onion with a pinch of salt. Let cook down. We want a little bit of browning on the onion.
• Now add the curry paste to the onion and stir into the onion.
• Add the coconut milk and stir well.
• Add the butter beans and adjust flavours, see if you need more salt/more spice (add more curry paste), or less spice (add more coconut milk.
• Top with the finely chopped red onion (rinse in ice cold water if you like) and freshly chopped basil or coriander.
• Serve with a freshly toasted slice of sourdough or with a bowl of rice.

Keyword 15 minute meal, Brunch, Curried, Quick & Easy, Spicy

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