This butter bean curry rеcipе is an еasy, delicious vegan meal thаt cаn bе prеpаrеd in just 30 minutеs. This dish is creamy, hearty, super comforting, and full of flavour. I like to serve this butter bean curry with basmati rice, cumin rice, or coconut rice and a side of naan bread.
Butter bean curry recipe
When you are looking for a meat-free dinner that is healthy and packed with a punch of flavor then this butter bean curry is the perfect choice for you. Made with pantry staple ingredients; butter beans, tomatoes, aromatics, and an array of spices, this dish is packed full of protein and fiber while being low in fat.
One reason why you'll love this butter bean curry recipe is its simplicity! it's perfect for a busy weeknight, it is quick and yet doesn't compromise on taste. There are usually no leftovers when I make this dish because my family loves it so much.
Additionally, this recipe is budget-friendly since most of the ingredients are readily available in stores at an affordable price point. Plus, it's vegan and vegetarian-friendly which makes it a great choice for Meatless Mondays or anyone looking to cut down on their meat consumption.
I also love that this curry can be made ahead of time and it freezes well too.
Also, it is versatile, it can be served as a main course alongside rice or naan bread or as a side dish to accompany your favorite protein such as baked chicken or fish. The combination of spices also means that you can adjust the heat level according to your preference.
This recipe is dairy-free, gluten-free and vegan. So, let’s get started!
Related recipes: lentil curry and sweet potato and chickpea curry.
What you will need
To make this delicious and nourishing creamy butter bean curry, you will need the following handful of ingredients.
Canned butter beans
Chopped tomatoes
Coconut milk: I love to use light (low-fat) coconut milk to make the dish healthier but feel free to use full fat.
Coconut oil: substitute with olive oil or any other flavourless oil of choice
Onion
Garlic
Curry powder
Cayenne pepper
Garam masala
Brown sugar
Salt and pepper
Fresh cilantro leaves for garnish
How to make butter bean curry
To make this delicious curry, start by heating up some coconut oil in a large skillet over medium heat. Add the diced onion and minced garlic and saute until softened. Add curry powder and garam masala and stir into the aromatics for about 30 seconds just until it releases its flavors.
Stir in chopped tomatoes, reduce the heat, and simmer for about 5 minutes stirring intermittently so it doesn't burn or stick to the bottom of the pan.
Stir in the coconut milk and season with salt, black pepper, cayenne pepper and brown sugar if using. Continue to simmer for another 3-5 minutes
Add butter beans and simmer for another 7-10 minutes until the butter beans are tender and the sauce is thickened. Mash some of the beans into the curry using the back of a wooden ladle or a potato masher for a creamier consistency. Take it off the heat and serve the curry over basmati rice or naan bread with a sprinkle of freshly chopped cilantro leaves. Enjoy!
How to store
Butter bean curry can be stored in the fridge for 2-3 days in an airtight container or in the freezer for up to 3 months. To freeze, let it cool completely and then transfer it into a freezer-safe container. Let it thaw in the fridge overnight before reheating it on the stovetop or in the microwave.
Can I make this curry with chickpeas
Yes, butter beans can be swapped for chickpeas, cannellini beans, or black-eyed peas in this curry recipe, they all work well.
Watch how to make it
More curry recipes you should try next
Butter Bean Curry Recipe
Ingredients
- 2 400g canned butter beans drained
- 400 g chopped tomatoes
- 400 ml low-fat coconut milk
- 2 Tablespoons coconut oil
- 1 cup onion finely chopped
- 1½ Tablespoons garlic chopped
- 1 Tablespoon curry powder
- ½ teaspoon cayenne pepper or as needed
- ½ Tablespoon garam masala
- 1 teaspoon brown sugar
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Instructions
- Start by heating up some coconut oil in a large skillet over medium heat. Add the diced onion and minced garlic and saute until softened.2 Tablespoons coconut oil, 1½ Tablespoons garlic chopped, 1 cup onion finely chopped
- Add curry powder and garam masala and stir into the aromatics for about 30 seconds just until it releases its flavors.1 Tablespoon curry powder, ½ Tablespoon garam masala
- Stir in chopped tomatoes, reduce the heat, and simmer for about 5 minutes stirring intermittently so it doesn't burn or stick to the bottom of the pan. Stir in the coconut milk and season with salt, black pepper, cayenne pepper and brown sugar if using. Continue to simmer for another 3-5 minutes.400 g chopped tomatoes, 400 ml low-fat coconut milk, 1 teaspoon brown sugar, Salt and pepper to taste, ½ teaspoon cayenne pepper or as needed
- Add butter beans and simmer for another 7-10 minutes until the butter beans are tender and the sauce is thickened. Mash some of the beans into the curry using the back of a wooden ladle or a potato masher for a creamier consistency. Check for salt and pepper and season accordingly.Take it off the heat and serve the curry over basmati rice or naan bread with a sprinkle of freshly chopped cilantro leaves. Enjoy!2 400g canned butter beans drained, Fresh cilantro leaves for garnish
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
There you have it, a simple curry dinner that you can make at home in 30 minutes. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
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