Butter Bean Curry

It's just okay. Considering how many dirty dishes this creates and the amount of chopping I need to do, there's no way I'm making this again. There's something missing I think, the "curry" just tastes bland. And that's with adding 4x the garlic and a heaping tablespoon of garam masala instead of 2 tsp.

Blend the stock and cashews and then add to the pan with the onions, spices etc. This gives a better texture.

Why is there so much sauce????? I spent another 30 minutes cooking to get the sauce to reduce to the correct consistency. Taste wasn’t too bad. Definitely add some spicy to it

The portions are not very accurate, add more servings

Tasted good but would definitely double up the recipe as it seemed not enough. Also getting all the curry back into the pot was a little cumbersome so I'll save for special occasions.

It was pretty good, but I did add extra seasoning. I've never made curry before, so it was a learning experience, but I managed to pull off a successful dinner. If I make it again, I would blend for much longer.

I was looking forward to trying this from the reviews, but this was a far cry from an Indian curry. Sauce comes out too thick after being blended and needs additional moisture. General flavours are lacking - I had to double check if it really wanted teaspoons in terms of quantity. I followed the instructions and blended the sauce with the cashews, but this was equally the wrong move and the curry would have benefited from not blending essentially everything but the butterbeans, it lacked a decent texture. There are far better vegan curries out there - the base ingredients are roughly right but this isn't a curry for curry lovers.

Will try with different beans next time - we skipped the cashews and used coconut milk

Super easy to make and delicious. I added peas and red peppers. I can't eat tomatoes so replaced with grated courgette and carrots. Yummy