Butter bean and vegetable curry with lime pickle

Fragrant and comforting, this butter bean and vegetable curry bursts with layers of charred and stewed vegetables, lifted by a vibrant homemade lime pickle. A hearty vegan main, perfect with warm flatbreads.

By Matt Tebbutt
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

This curry, featuring beans and vegetables simmered with spices, earns a Nutri-score of A for its high fibre, low saturated fat and rich vitamin content.

Ingredients

For the lime pickle

• 2 tbsp vegetable oil
• 2 shallots, shredded
• 2 tbsp coriander seeds, toasted and crushed
• 1 tbsp cumin seeds, toasted
• 1 tbsp black mustard seeds
• 1 piece fresh root ginger, julienned
• 6 garlic cloves, crushed
• 360g preserved lemons, quartered
• 3 green chillies, sliced
• 2 tbsp hot curry paste
• 3 limes, juice and julienned zest
• 1–2 tsp palm sugar
• 1 tbsp tomato purée
• Salt and freshly ground black pepper

For the beans and vegetables

• 200g soaked butter beans
• 2 celery sticks
• 1 carrot, chopped
• 1 onion, quartered
• 2 bay leaves
• 1 small bunch fresh rosemary
• 2 garlic bulbs
• 2 tbsp olive oil
• Salt and freshly ground black pepper

For the curry

• 2 red onions, quartered
• 1 spring cabbage, quartered
• 1 sweet potato, peeled and chopped
• Handful green beans
• Handful sugar snap peas
• 15 fresh curry leaves
• 1 tbsp crushed fresh ginger
• 6 garlic cloves, crushed
• 1 tbsp cumin seeds
• 2 tsp crushed black peppercorns
• 1 tbsp crushed coriander seeds
• 3 Thai green chillies, chopped
• 200ml coconut cream
• Salt and freshly ground black pepper

For the garnish

• 10g fresh coriander
• 10g fresh parsley
• 2 limes, to squeeze

Method

1. Lime pickle: Heat vegetable oil in a saucepan. Fry the shallots, coriander seeds, cumin, mustard seeds, ginger and garlic until fragrant.
2. Add preserved lemons, chillies, curry paste, lime juice and zest, palm sugar, tomato purée and season. Simmer, then set aside to cool.
3. Prepare beans and vegetables: Place beans, celery, carrot, onion, bay, rosemary and garlic in a large pot. Cover with water, bring to a boil, skim, and simmer for 1½ hours until soft. Drain, then dice the vegetables. Mix the beans, veg and cooking liquor, adding olive oil and seasoning well. Set aside.
4. Chargrill curry vegetables: Chargrill red onion, spring cabbage, sweet potato, green beans and sugar snap peas until nicely coloured but still crisp-tender. Set aside.
5. Make the curry base: In a pan, fry curry leaves, ginger, garlic, cumin, black pepper and coriander seeds. Stir in the charred vegetables.
6. Add the stewed beans and vegetables, then pour in the coconut cream. Warm through, add fresh coriander and parsley, and squeeze over fresh lime to taste. Season if needed.
7. Serve hot with the homemade lime pickle and warm flatbreads if you like.

Suggested Wine Pairing

Choose fresh, aromatic whites or light reds to complement the curry’s spices and lime pickle.

• Majestic: The Society’s Picpoul de Pinet (£9.95) – Crisp, citrusy, and clean; cuts through coconut richness and balances spice.
• Tesco: Finest Moschofilero (£9.00) – Floral and lightly sparkling, lifts herbal notes and cools heat.
• Sainsbury’s: Taste the Difference Pinot Noir Rosé (£8.50) – Dry, delicate, with tangy red berry; complements sweet-sour lime pickle and light veg.

What can you serve with this

1. Warm flatbreads: Perfect for scooping up the curry and enjoying with the pickle.
2. Steamed rice: A fluffy, neutral base that carries the sauce well.
3. Raita or coconut yoghurt: Cools the palate and softens chilli heat.
4. Roast aubergines: Adds smoky depth that pairs beautifully with beans and curry sauce.
5. Mango chutney: For extra sweetness and a classic contrast with lime pickle’s sharpness.

FAQs for Butter Bean and Vegetable Curry with Lime Pickle

• Can I use tinned butter beans? Yes, just drain and rinse. Reduce simmering time since they’re already cooked.
• Can I make this curry milder? Use fewer chillies and skip the black pepper for a gentler dish.
• Is the lime pickle compulsory? It’s traditional and adds punch, but you can serve the curry alone or with mango chutney if preferred.
• Does the curry freeze well? Yes—cool completely, portion and freeze for up to 3 months. Defrost and gently reheat before serving.
• Are there possible substitutions? Swap vegetables to match what’s in season, or add chickpeas or lentils for variety.
• Is coconut cream essential? It provides richness and body but can be replaced with coconut milk for a lighter sauce.

Nutri-score Health Check

This recipe receives a robust Nutri-score of A, primarily for its use of high-fibre butter beans, loads of vegetables, and minimal saturated fat.

Positive Factors

• Butter beans – Great source of plant-based protein and fibre.
• Chargrilled and stewed vegetables – Rich in vitamins, minerals and phytonutrients.
• Lime pickle – Adds antioxidants and zing without lots of fat or sugar.

Negative Factors

• Coconut cream – Some saturated fat, but offset by the dish’s overall nutritional balance.
• Oil and salt – Used for flavour, so keep moderate for best heart health.

Nutri-score is estimated from the core ingredients and is a general indication of health, not a substitute for individual dietary advice.