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Chickpea & butterbean curry

Prep time 05 mins

Cook time 20 mins


Recipe by:
"A simple to make rich flavoured curry dish."

Average amount per serving Cal 257 | Fat 7g | Protein 8g

100% Plant based recipe | Vegetarian & Vegan


1 Can chickpeas (240g)
1 Can butterbeans (240g)
1 Can chopped tomatoes (400g)
2 Medium white onions
50g Curry powder
40g Tumeric powder
100ml oil
200ml dairy free milk
1 Teaspoon chilli powder
30g Tomato puree
2 Cloves garlic
200g White basmati rice
*Adjust amount of ingredients to suit the number of portions

Most local supermarkets will sell plant based alternatives to dairy and meat products or try your local health food specialist store.

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Oatly Original Oat Milk
*All products were 100% vegan at the time of writing this recipe. We are NOT responsilbe if the company changes their ingredient's or it's vegan status. Products are always subject to change.

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1. Chop onions & garlic, lightly fry in a small amount of oil (Use a saucepan or a frying pan).

2. After about 5 minutes add the curry powder, chilli powder & tumeric (20g) with the tomato puree, stir for a few seconds.

3. Now add the oil and milk, stir until you have a nice rich coloured sauce.

4. Add all other ingredients, stir and simmer on a medium to low heat for 15-20 minutes.

5 Cook rice according to instructions and add 20 grams of tumeric powder for sweet golden yellow rice!

*Cooking times may vary depending on the products you use

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Recipe tip! Why not add some mayo and guacamole!

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