Curried butter beans are a comforting and flavorful dish that’s perfect for busy weeknights and when you crave something hearty, spicy, and satisfying. This vegan curry is packed with tender butter beans in a creamy, spiced tomato and coconut sauce. Whether you're a huge fan of butter beans or looking for a delicious vegan butter bean curry recipe, this dish is sure to impress. Serve it with fluffy basmati rice or warm naan bread for the ultimate comforting meal.
Ingredient Notes
- Butter Beans: Butter beans are also known as lima beans and have a creamy texture that works perfectly in this curry. You can use canned butter beans for convenience, but if you prefer using dried butter beans, be sure to soak and cook them in advance.
- Coconut Milk: Using full-fat coconut milk gives this curry a rich, creamy texture. You can use light coconut milk if you prefer a lighter version, but the curry won’t be quite as rich.
- Curry Powder and Garam Masala: These spices form the backbone of this dish. Feel free to adjust the quantities to your taste. The garam masala adds warmth, while the curry powder brings depth and flavor.
- Fresh Ginger and Garlic: Fresh ginger and garlic provide a burst of flavor and aroma. You can use garlic powder in a pinch, but fresh is always best.
- Serrano Pepper: The serrano pepper adds a bit of heat, which balances well with the creamy coconut milk. If you prefer a milder curry, remove the seeds or substitute with a milder pepper like a bell pepper.
Instructions
To make this curried butter beans recipe, start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Olive oil helps create a great base for sautéing the aromatics.
Add the diced onion and sauté until it becomes translucent, which takes about 5-6 minutes. The yellow onion adds a slightly sweet flavor that balances the curry spices beautifully.
Next, stir in the grated fresh ginger (2 tablespoons, about 30 g), crushed garlic (2 cloves, about 10 g), and finely chopped serrano pepper (10 g). Cook for another 2-3 minutes until everything is fragrant. This is where the flavor starts to develop, and the smell is just incredible.
Sprinkle in 2 tablespoons of curry powder (14 g), 1 teaspoon of garam masala (5 g), 2 teaspoons of salt (10 g), ½ teaspoon of red pepper flakes (1.5 g), and the whole dried Thai chili (2 g). Stir well to combine, and cook the spices for 1-2 minutes. This step is essential for toasting the curry spices and bringing out their full flavor.
Pour in 1 cup of chicken stock (240 ml). If you prefer a vegetarian or vegan curry, you can use vegetable stock instead. Bring it to a simmer, scraping up any browned bits from the bottom of the skillet to add more flavor.
Add the crushed or diced tomatoes (28 oz / 800 g) and the coconut milk (15.5 oz / 440 ml). Stir well to mix, and bring the mixture to a gentle simmer. The combination of tomatoes and full-fat coconut milk creates a creamy and slightly tangy sauce.
Add the drained and rinsed butter beans (three 15.5 oz / 440 g cans). Stir to coat the beans in the sauce. Butter beans are such a comforting addition to this dish, providing plant-based protein and a creamy texture that soaks up all those delicious curry spices.
Allow the curry to simmer for 30-40 minutes, stirring occasionally. This gives the flavors time to meld together, and the sauce will thicken to perfection.
Once the curry has thickened, stir in 1 tablespoon of lime juice (15 ml). Lime juice adds a bit of acidity that brightens the flavors. Taste and adjust the seasoning if needed, adding more salt, lime juice, or spices to suit your taste.
Garnish with chopped cilantro before serving. The fresh cilantro adds a burst of freshness that complements the creamy butter beans and curry spices beautifully.
How to Serve
- Over basmati rice for a classic pairing
- With warm naan bread to scoop up the creamy sauce
- As a side dish to roasted vegetables
- On its own as a comforting bowl of creamy butter bean curry soup
Tips, Tricks, and Alterations
- Heat Level: For a milder curry, reduce the amount of serrano pepper or remove the seeds before chopping. You can also skip the red pepper flakes and dried Thai chili.
- Storage: Store any leftover curry in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, making it perfect for meal prep or enjoying as a comforting dish later in the week.
- Freezing: This curry freezes well. Let it cool completely, then transfer to a freezer-safe container. It will keep well for up to 3 months.
- Vegetable Additions: Feel free to add vegetables like bell peppers, sweet potato, or fresh spinach to make this curry even heartier and more nutritious.
- Instant Pot Option: You can make this curry in an Instant Pot by using the sauté function for the aromatics and spices, then pressure cooking the beans and sauce for 10 minutes on high.
- Dry Butter Beans: If using dried butter beans, soak them overnight and cook them until tender before adding them to the curry. This is a great option if you want more control over the texture of the beans.
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Recipe
Curried Butter Beans Recipe
Ingredients
- 2 tablespoons olive oil 30 ml
- 1 medium onion diced (about 150 g)
- 2 tablespoons fresh ginger grated (30 g)
- 2 cloves garlic crushed (10 g)
- 1 serrano pepper or jalapeno, finely chopped (10 g)
- 2 tablespoons curry powder 14 g
- 1 teaspoon garam masala 5 g
- 2 teaspoons salt 10 g
- ½ teaspoon red pepper flakes 1.5 g
- 1 whole dried Thai chili 2 g
- 1 cup chicken stock 240 ml
- 1 can 28 oz / 800 g crushed or diced tomatoes
- 1 can 15.5 oz / 440 ml coconut milk
- 3 cans 15.5 oz / 440 g each butter beans, drained and rinsed
- 1 tablespoon lime juice 15 ml
- Chopped cilantro for garnish
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the diced onion (about 150 g) and sauté until it becomes translucent, about 5-6 minutes.
- Stir in the grated ginger (2 tablespoons / 30 g), crushed garlic (2 cloves / 10 g), and chopped serrano pepper (10 g), and cook for another 2-3 minutes until fragrant.
- Add 2 tablespoons of curry powder (14 g), 1 teaspoon of garam masala (5 g), 2 teaspoons of salt (10 g), ½ teaspoon of red pepper flakes (1.5 g), and the whole dried Thai chili (2 g). Stir well to combine and cook for 1-2 minutes to toast the spices.
- Pour in 1 cup of chicken stock (240 ml) and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Add the can of crushed or diced tomatoes (28 oz / 800 g) and the coconut milk (15.5 oz / 440 ml). Stir to mix, then bring the mixture to a gentle simmer.
- Add the drained and rinsed butter beans (three 15.5 oz / 440 g cans) to the skillet. Stir to coat the beans in the sauce.
- Simmer for 30-40 minutes, allowing the flavors to meld and the sauce to thicken.
- Stir in 1 tablespoon of lime juice (15 ml), then taste and adjust the seasoning as needed.
- Garnish with chopped cilantro before serving. Serve warm.
Did you make this recipe? Let me know!