Curried Butter Beans Recipe
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.
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.2 tablespoons olive oil
- Add the diced onion (about 150 g) and sauté until it becomes translucent, about 5-6 minutes.1 medium onion
- 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.2 tablespoons fresh ginger, 2 cloves garlic, 1 serrano pepper
- 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.2 tablespoons curry powder, 1 teaspoon garam masala, 2 teaspoons salt, ½ teaspoon red pepper flakes, 1 whole dried Thai chili
- 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.1 cup chicken stock
- 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.1 can, 3 cans, 1 can
- 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.1 tablespoon lime juice
- Garnish with chopped cilantro before serving. Serve warm.Chopped cilantro
Nutrition
Calories: 83kcalCarbohydrates: 6gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 838mgPotassium: 127mgFiber: 1gSugar: 2gVitamin A: 88IUVitamin C: 5mgCalcium: 19mgIron: 1mg
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