If you’ve got a couple cans of butter beans and no plan for dinner, this Butter Bean Curry Recipe is the one to reach for!
It’s creamy, rich, gently spiced, and ultra comforting and it tastes like it simmered for hours - even though it didn’t (it's actually ready in under an hour!).
And yep, it's completely vegan and plant-based too (psst... gluten free also).
⚡ Butter Bean Curry at a Glance:
- 🕕 Ready in 30-45 minutes
- 🫘 Main Ingredients: Butter beans, coconut milk, tomatoes
- 🌱 Vegan, gluten-free, dairy-free + nut-free.
- 🥘 Freezer friendly
- 🍛 Best served with: rice or naan
It's a proper one-pan recipe: Chop an onion, grate some garlic + ginger, stir in aromatic spices like garam masala and cumin, add tomatoes and coconut milk, and let it do its thing until thick and creamy.
The creamy butter beans turn beautifully tender as they soak up all those warming spices and that silky coconut milk. It's hearty and wholesome without being heavy.
Even if you're not a curry person (or you usually mess them up), this one's honestly hard to get wrong.
Jump to:
Hi, I'm Romy 👋
I'm a vegan recipe developer & food photographer. I test recipes weekly and share what actually works (and what doesn't).
This is one of those dinners I make when I want something hearty - but can't be bothered with anything complicated. And it works with whatever you've got on hand - whether that's rice, naan, or just a bowl and a spoon.
I often double the recipe on Sundays, then portion and freeze the extras - future me is always grateful on those hectic weeknights when cooking feels impossible.
🌱 Ingredients & Notes
For this flavorsome bean curry, you only need a handful of natural ingredients:
For full ingredient measurements head to the printable recipe card below.
Butter Beans
Butter beans add some lovely plant-based protein to this comforting dish!
For ease I use canned butter beans - speeds up the entire process, but you can also use dried beans. See my notes in the 'Frequently Asked Questions' below.
Alternative: Cannellini Beans.
Oil
Canola oil (aka rapeseed oil) is great for cooking your aromatics. It has a high smoke point and is also flavor-neutral - perfect for this curry recipe.
Alternative: olive oil or coconut oil.
Aromatics
Onion, garlic, fresh ginger.
Freeze & grate fresh garlic and ginger - it turns into a paste that is easy to stir through the butter bean curry.
Alternative: garlic powder.
💡 Unsure whether your onions, garlic & ginger are still good to use? Here are some useful guides to avoid flavor fails:
Spices
Curry powder, ground coriander, ground cumin, garam masala, curry powder, and red pepper flakes (UK: chilli powder).
Use your favorite curry spice blend & adjust the heat with some red pepper flakes.
Optional: a sprinkle of turmeric powder + black pepper.
Tomatoes
I like to use canned chopped tomatoes for convenience. You can also use fresh tomatoes.
Coconut Milk
Full-fat coconut milk creates that delicious creamy part and tones down the heat.
Alternative: thin coconut cream with a little water.
Spinach
Fresh or frozen - to add some delicious greens to this vegan curry recipe.
Alternative: sun-dried tomatoes or green peas - for some tasty extra textures.
For serving:
- basmati rice
- fresh cilantro (UK: coriander)
- a dollop of coconut yogurt (UK: yoghurt)
- homemade naan bread
Why Butter Beans Work So Well in Curry
Butter beans are ideal for curry because they're soft and creamy on the inside, but hold their shape beautifully - so you get a rich, velvety bite without the beans turning mushy.
Since butter beans are also fairly mild on their own, they absorb the creamy flavors in the curry really well.
Compared to chickpeas, butter beans create a creamier overall texture. They almost thicken the sauce slightly, creating that glossy, spoon-coating consistency.
And they’re naturally high in plant-based protein and fiber, making this curry super satisfying without needing anything extra.
🧑🍳 How to Make Butter Bean Curry
This vegan curry is super quick and easy to make - perfect for midweek dinner or batch-booking.
Recipe Prep:
- drain & rinse canned butter beans
- dice onion
- grate garlic + ginger
- measure out ingredients
Step 1: Cook Aromatics
Heat oil in a large skillet over medium heat. Add onions, sauté for 4-5 minutes, add garlic + salt until fragrant.
Step 2: Add Curry Spices
Add ginger + stir in spices. Let them toast for 1-2 minutes.
Step 3: Simmering
Add tomatoes + spinach. Stir in butter beans + coconut milk.
Simmer over low heat for 15-20 minutes, stirring regularly.
Lastly, season to taste - and you're ready to serve!
🍽️ How to Serve
Serve this vegan butter bean curry right away alongside cooked basmati rice, homemade naan bread, and a spoonful of coconut yogurt.
Sprinkle with fresh cilantro or drizzle with fresh lemon juice or lime juice for some extra zing.
📌 If you love Pinterest you can pin any of the images to your boards!
❄️ Storage, Freezing & Reheating
Store leftover butter bean curry in an airtight container in the fridge for up to 3 days.
Or store it in the freezer for up to 3 months. To defrost, simply thaw it in the refrigerator overnight.
💭 Butter Bean Curry FAQ
Yes! It's perfect for batch cooking & meal prep. Simply refrigerate in an airtight container for up to 3 days.
The curry also freezes really well. Once cooled, store it in airtight containers and freeze for up to 3 months. Defrost in the fridge overnight, then reheat gently on the stove until piping hot.
A few simple options:
- Simmer longer, uncovered: This is the best/most foolproof way. Keep it on a gentle simmer & stir occasionally.
- Mash some of the butter beans: Use the back of a spoon to mash a few beans in the pan - it naturally thickens the sauce without adding anything extra.
- Go easy on liquid: If you’ve loosened it with water/stock, just add less next time (you can always add more later).
If you’re in a rush and it’s really thin, you can stir in a small spoonful of tomato paste, but simmering + mashing is usually plenty.
Loosen it with a splash of water (or veg stock) and stir well. Add a little at a time - like 1-2 tablespoons - until it’s the consistency you like.
The curry also thickens as it cools (and especially after being in the fridge), so when reheating leftovers, just add a splash of water to bring it back to life.
This butter bean curry recipe is mild to medium spicy, but you can easily adjust the heat with red pepper flakes (chilli powder) or use a milder/spicier curry powder. You can also add fresh chillies for extra heat.
If you've gone a little overboard with the spice, then add more coconut milk or stir in some coconut yogurt before serving.
This curry pairs beautifully with basmati rice, homemade naan bread, chapati, or roti. For a lower-carb option, try cauliflower rice.
Add coconut yogurt & fresh cilantro just before serving and you're good to go. Optional: pickled vegetables or chutney.
Yes, this butter bean curry is naturally gluten-free.
Check your curry powder - some blends might contain trace gluten.
It's deliciously filling and packed with nutrition!
The beans are an excellent source of plant-based protein and dietary fiber, which helps support digestion and keeps you feeling full longer. They're also rich in important minerals like iron, magnesium, and potassium.
Combined with anti-inflammatory spices like turmeric powder (often found in curry powder) and ginger, the dish becomes even more nutritious.
Plus, the coconut milk adds healthy fats that help with vitamin absorption.
This curry is also naturally low in saturated fat and cholesterol-free while being high in vitamins from the tomatoes and spinach.
Absolutely! This recipe uses canned butter beans for convenience, but you can also use dry butter beans.
Simply soak them overnight, then cook until tender before adding to the curry.
This typically takes 45-60 minutes of extra time depending on the beans. Dried beans can create an even deeper flavor but requires more prep time.
Yes, butter beans and lima beans are the same legume, just at different stages or called by different names in various regions.
In the UK, the larger, mature beans are called butter beans, while in the US, you might see them labeled as lima beans. Both work perfectly in this curry.
Absolutely! Chickpeas, cannellini beans, navy beans, or kidney beans all work well in this recipe. Each bean will bring a slightly different texture and flavor profile to the dish.
If using different beans, the cooking method remains the same - simply add them as you would the butter beans. This recipe is perfect for using any beans you might have in your pantry.
Absolutely! Great additions include diced sweet potatoes, sun-dried tomatoes, carrots, sliced peppers, cauliflower florets, green peas, bell peppers, or eggplant.
Just adjust cooking times accordingly - harder vegetables should be added earlier in the cooking process.
Yes, you can use light coconut milk, but the curry will be less creamy and a little thinner.
If you go that route, I recommend either:
- simmering a bit longer to thicken, or
- stirring in a spoonful of coconut yogurt when serving for extra creaminess.
If your coconut milk is really watery, use ¾ of the can first, and only add the rest if you want it looser.
Definitely. Curry spice blends vary so much (mild vs spicy, sweeter vs earthier), so swapping is totally fine - just taste as you go.
A few tips:
- If your curry powder is mild, you might want a little extra (or add red pepper flakes / chilli powder for heat).
- If it’s hot or very salty, start with a bit less and build up.
Or replace curry powder with a mix of spices: think cumin + ground coriander + garam masala, then adjust to taste.
I recommend: add the recipe amount, simmer for 10 minutes, then taste and tweak (more curry powder, more salt, squeeze of lemon or lime to brighten it up).
🔜 More Vegan Curry Recipes
Try this Red Lentil Dhal or Pumpkin Dhal - or Dum Aloo (Potato Curry) & use up leftover butter beans with this delicious Spicy Butter Bean Dip.
Did you make this recipe? If so, will you do me a huge favor and leave a review and star rating & let me know how you liked this recipe? THANK YOU! ❤️
📖 Recipe Card
Butter Bean Curry (Creamy and Vegan)
Equipment
- 1 large skillet
- 1 spatula
- Knife & Chopping Board to dice the onion
Ingredients
- 2 14-oz cans of butter beans (800g) drained (480g)
- 1 tablespoon canola oil UK: rapeseed oil
- 1 small brown onion diced
- 5 whole garlic cloves grated
- ¼ teaspoon salt
- 2 teaspoons fresh ginger grated
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 2 teaspoons garam masala
- 2 tablespoons curry powder
- 1 14-oz can chopped tomatoes (400 g)
- 1 14-oz can full-fat coconut milk (400 ml)
- 1 cup frozen spinach (150 g, 5.3 oz) or fresh
- red pepper flakes UK: chilli powder) to taste optional
- salt & black pepper to taste
To serve:
- basmati rice
- coconut yogurt coconut yoghurt
- homemade naan bread
- fresh cilantro (UK: coriander)
Instructions
- In a large skillet over medium heat, heat the oil and sauté the onions for 4-5 minutes until softened. Stir in the garlic and sprinkle with salt until fragrant.
- Add the grated ginger to the skillet, then stir in all spices. Let them toast for 1-2 minutes or until fragrant.
- Add the canned tomatoes and spinach into the skillet and stir to combine. Add the drained butter beans and coconut milk. Simmer over low heat for 15-20 minutes, or until thick and creamy.
- Season to taste with salt then serve this butter bean curry alongside basmati rice, homemade naan bread, fresh cilantro, and a dollop of coconut yogurt.
Notes
- Butter beans: I use canned/precooked butter beans. Drain and rinse well under cold water. If your curry tastes a tiny bit “tinny” at first, give it a few minutes of simmering - it disappears. FYI: Butter beans are also known as 'lima beans'.
- Using dried butter beans: Totally doable, just plan ahead. Soak overnight, then cook until tender before adding to the curry (you’ll need about 480g cooked beans to match this recipe).
- Curry powder varies a LOT: Some blends are mild, some are spicy, and some are super salty. Start with the amounts in the recipe, then taste after 10 minutes of simmering and adjust. It’s easy to add more - harder to undo.
- Heat level: Keep it mild by skipping the red pepper flakes (chilli powder), or make it hotter with more. If it turns out too spicy, add more coconut milk or stir in a spoonful of coconut yoghurt when serving.
- Consistency (thicker vs saucier):
- Too thin? Simmer a little longer uncovered.
- Too thick? Add a splash of water (or vegetable broth) to loosen it.
- Coconut milk tip: Full-fat coconut milk gives the creamiest result. If your coconut milk has separated in the can, it’s fine - it’ll smooth out as it simmers.
- Spinach: Frozen spinach is my go-to. If you’re using fresh, chuck it in right at the end and let it wilt for a minute or two.
- Make-ahead + storage: Keep any leftover curry in the fridge for up to 3 days. This curry also freezes well for up to 3 months. Defrost in the fridge overnight and reheat gently on the hob (add a splash of water if it’s thickened up).
- Serving idea: This is so good with basmati rice + naan + coconut yoghurt, and a squeeze of lemon at the end really lifts everything.
- Nutritional values for reference only.
More Butter Bean Recipes
If you're a huge fan of butter beans (like me!), you might also enjoy trying these recipes:
© 2026 Romy London / Romina Callwitz | All images, videos, wordings and content are copyright protected and belong to Romina Callwitz. Please do not use any of my content without prior permission. If you wish to re-publish any (part of my) content, please get in touch via email. Thanks for your support!
*Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.
Lisa says
Made this curry with butter beans, kidney beans and chickpeas. It's delicious and easy to make,. I'll definitely be making it again.
romylondonuk says
Thanks so much for the lovely review, Lisa! So glad you enjoyed the recipe 🙂
Mel says
Made this for dinner, my husband and I loved it! Will definitely be making this again!
romylondonuk says
Thanks so much for the review, Mel! So glad to there you enjoyed the recipe 🙂
Gwen H Baker says
I made this and it was absolutely delicious. I had with Roti and Brown Basmati Rice, with a dollop of Coconut yogurt. Yum.
romylondonuk says
So glad you liked it! Thanks so much for leaving a review 🙂
Keetje says
Nice to have another good veggie option. We loved it ! ❤️from the Netherlands
Good balance between spicy and creamy
romylondonuk says
Thanks so much for leaving such a lovely review! So happy to hear that you've enjoyed the butter bean curry 🙂
Carole says
I've just made this butter bean curry and it was delicious! I did make a few alterations though! I added 1/2 tsp hot chilli powder and 1/2 tsp ground coriander. I substituted the coconut milk for organic vegetable stock and served with a dollop of coconut yoghurt on top. Thanks, will definitely be making this again 😊
Patty says
in love with this curry recipe! already made it twice and it's been a hit with the family 🙂
Stacey says
My family’s favorite new dish! This was excellent and easy to make. Often I find curries fall flat when I make them but this was very flavorful. I never knew I could like lima beans haha. Will be making on the regular.
romylondonuk says
Thanks so much for the lovely review Stacey! It makes me so happy to hear that 🙂
Hazel says
Best bean curry I've made
romylondonuk says
Thanks for the lovely review, Hazel! Makes me so happy to read that 🙂
Alyssa Gupta says
Myself, husband and toddler all loved this recipe. With how easy it is to make and how inexpensive the ingredients are, I think it'll become a monthly staple!
romylondonuk says
Hi Alyssa, so glad to hear that, yay! Thanks for leaving a review too 🙂
TD says
"2 14-oz tins of butter beans (400 g) drained"
- is this 400g total or 800g?
Romy says
The tin weight is before draining. Usually tinned beans in the UK are 400g, and drained they are around 240g. You need 2 tins for the recipe, which should yield about 480g drained beans in total. Hope that helps 🙂
Larissa Ione says
This was excellent…and I don’t like curry. I did swap out the butter beans for cannellinis, and I added a tablespoon of tomato paste. I also used about 1/4 teaspoon of chili powder. Super good. Definitely going into our dinner rotation!
Romy says
Thanks so much for the lovely review, Larissa! So glad to hear you liked it!
Danielle says
I made this with butter beans and chickpeas and was so pleased with how much flavour this curry punched. Absolutely delicious and so quick and easy too. Will have this dish on heavy rotation 👍
Romy says
Hi Danielle, thank you so much for the lovely review! I'm so glad to hear you enjoyed this curry 🙂
Christine says
Really delicious and easy to make. Have made this several times now.
Margaret says
So delicious. My partner and I make it with kale instead of spinach, topped with roasted butternut squash. Impeccable.
Romy says
That sounds like a delicious combination! Thanks so much for leaving a review 🙂
Becky says
I added some brown sugar & fresh lemon juice. Fantastic recipe!
Romy says
Sounds like a fab addition! 🙂
Dani says
Delicious! This will be in regular rotation at my house from now on. Thank you for this great, easy recipe 🙂
Romy says
So glad to hear that, Dani! Thanks for the lovely review 🙂
Diane C says
I added some fresh chilli for a bit of extra spice. Really easy and flavoursome, will definitely be making again
Amy says
Simple to make and delicious!!