Indulge in the comforting warmth of this Butter Bean Curry, a vibrant and hearty dish that’s both nourishing and easy to prepare. Perfect for a cozy weeknight dinner or a casual gathering, this recipe delivers a rich blend of spices and creamy textures that will leave everyone satisfied. With a prep time of just 10 minutes and a cook time of 25 minutes, it’s the perfect choice for those with a busy schedule looking for a satisfying meal.
This Butter Bean Curry combines the creamy goodness of butter beans with a velvety coconut milk base, enhanced by a mix of aromatic spices. Sautéed garlic, ginger, and onions lay the foundation for your curry, which is elevated by cumin, coriander, and turmeric. Add a subtle kick of spice with a bit of cayenne chili powder, but you can omit this. The vegetable broth in the curry adds nutrients and a depth of flavor that combines with coconut milk to make this curry extra creamy, rich, and crave-worthy. Top with lemon juice and a fresh cilantro for an extra burst of freshness.
The dish is versatile and forgiving. It’s a star on its own, but also pairs wonderfully with roasted vegetables, or cauliflower rice, making it easy to complement with your favorite sides.
Cooking and storing tips:
To ensure the best result let the curry simmer until the flavors meld together, creating a harmonious blend that’s greater than the sum of its parts. This dish also makes excellent leftovers as the flavors continue to develop over time. Store leftovers in the fridge for four to five days, and in the freezer for four to five weeks.
Enjoy this Butter Bean Curry as a comforting, nutrient-packed meal that’s sure to warm you—body and soul.
Recipe and photos by: Riyana Rupani of Healthy-ish and Happy
Ingredients
- 2 tbsp olive oil
- 5 cloves garlic, sliced
- 2 -inch piece ginger, sliced
- 1 large onion, diced
- 1 ½ tsp cumin
- 1 tsp coriander powder
- ½ tsp turmeric
- ½ tsp cayenne powder (optional)
- salt & pepper to taste
- 2 14oz/400g cans butter beans, drained and rinsed
- 1 14oz/400g can coconut milk
- 1 14oz/400g can diced tomatoes
- 1 tsp tomato paste
- 2-3 cups spinach or kale, roughly chopped (you can use frozen as well)
- 2 cups vegetable broth or water
- 1 tbsp lemon juice
- cilantro to garnish
Instructions
- HEAT the olive oil in a large pot on a medium flame. Once hot, add the onions, ginger, garlic, and stir-fry until the onions are slightly browned and translucent.
- ADD all your spices – cumin, coriander, turmeric, cayenne (if using), salt & pepper. Give everything a good mix and let the spices roast until aromatic, about 2 minutes.
- POUR the can of diced tomatoes along with 1 tsp tomato paste and mix well until the spices have infused with the tomatoes.
- ADD the coconut milk and vegetable broth to the pot. Simmer for a few minutes.
- ADD the butter beans lower the heat to low, cover your pot, and let simmer for about 15 minutes, until the beans have softened, and the curry thickens a bit.
- ADD the chopped spinach or kale to the curry and allow the greens to wilt and softens. To finish, add lemon juice and cook for another 5 minutes.
- GARNISH with fresh chopped cilantro and serve.
