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.
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.
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!).
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!
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
- sauce pan or pot
- 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
- 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.