There’s something irresistibly comforting about a bowl of creamy Butter Bean Curry - creamy, cozy and packed with flavor!
This fragrant Indian-style vegan butter bean curry is what you'll want to have every midweek dinner from now on: it's rich, satisfying and ready in under an hour.
The tender, creamy butter beans soak up all the warming and aromatic spices and creamy coconut milk, creating a flavorful dish that’s hearty and wholesome without being heavy. Plus, it's completely plant-based.
If you've never made curry before, this is the perfect one to start with.
It's quick, one-pot, and totally foolproof - just open a couple of tings of butter beans, stir in aromatic spices like garam masala and cumin, and let everything simmer until thick and creamy.
It also freezes beautifully, so you can batch-cook it on Sunday for your meal prep and enjoy homemade curry any night of the week.
Serve your easy butter bean curry with fluffy basmati rice, warm homemade naan bread and a dollop coconut yogurt (UK: yoghurt) and sprinkle fresh cilantro for the ultimate easy comfort meal.
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Bean curry recipes are one of the regulars when it comes to midweek meals in our household. They're simply so easy to make in one big pot and pack a whole bunch of flavor from the spices and ingredients used.
My favorite thing about this particular butter bean curry? It's a true chameleon in my kitchen! One day I'll spoon it over fragrant basmati rice, the next I'll use warm naan to scoop up every last bit, and sometimes I just enjoy a bowl on its own when I'm craving something substantial.
The magic happens when creamy coconut milk meets aromatic spices like garam masala and cumin - they transform simple butter beans into something truly special.
And since it's naturally vegan and gluten-free, I can serve it to practically anyone who drops by for dinner.
❤️ What's Great About This Recipe:
- 🌟 Creamy and Flavorful: This Creamy Butter Bean Curry is packed with rich spices and a velvety coconut milk base that elevates this butter bean curry from good to exceptional! It not only creates the luxuriously creamy texture but also adds a subtle sweetness that perfectly balances the aromatic spices, whilst butter beans add a hearty bite to this creamy curry.
- 🕒 Quick and Easy: Ready in just 45 minutes, it’s perfect for busy weeknights or meal prep.
- 🍛 Versatile: Serve it with basmati rice, naan bread, or even enjoy it on its own. It’s a one-pot wonder that fits any occasion! Plus, you can simply adjust the heat to your liking.
- 🥘 Perfect for Batch Cooking: Freezer-friendly and just as good reheated, making it ideal for prepping ahead of time. It's also great for sharing and perfect for family dinners, potlucks, or cozy nights with friends.
- 🫘 Wholesome Ingredients: Made with tinned butter beans, spinach and warming spices, delivering comfort and nutrition in every spoonful. It's naturally gluten-free, dairy-free and nut-free, so it’s suitable for a variety of dietary needs.
And you won't believe how straightforward this curry is to prepare. Just open a few tins of butter beans, pour in coconut milk, add your spices, and within 45 minutes, you're enjoying a curry that rivals your favorite takeaway!
I often double the recipe on Sunday afternoons, then portion and freeze the extras – future me is always grateful on those hectic weeknights when cooking feels impossible. Once you try this butter bean curry with coconut milk, I'm certain it'll earn a permanent spot in your recipe rotation.
🌱 Ingredients & Notes
For this flavorsome bean curry, you only need a handful of natural ingredients:
Tinned Butter Beans
The butter beans add a lovely portion of plant-based protein to this dish!
For ease I like to use tinned, precooked butter beans in this bean curry. It speeds up the entire process of cooking this curry dish, but if you prefer, you can also use dried beans. Please see my notes in the 'Frequently Asked Questions' below.
Canola Oil (UK: Rapeseed Oil)
Canola oil (Rapeseed Oil) is grate for cooking your aromatics in this recipe. It has a high smoke point and is also flavor-neutral, which is perfect for this curry recipe.
Onion
I use yellow onions for this vegan recipe. You can also use red onion if you prefer.
💡 If you’re ever unsure whether your onions are still good to use, I’ve got a handy guide on how to tell if an onion is bad - it’s a quick read that can save your dish from any unwanted surprises.
Garlic
Garlic is a must in this recipe for me - I simply love the flavor.
I recommend grating the garlic before adding it to the curry. This way it turns into a garlic paste that is easy to stir through the butter bean curry.
Salt
A little bit of salt helps draw the moisture out of the onion and garlic, helping them soften and cook quicker without searing the edges. It also adds a layer of base flavor to the curry.
You can adjust the amount of salt at the end of the recipe to get the right saltiness for your personal taste.
Fresh ginger
Fresh ginger is great in curries! I like to store my fresh ginger in the freezer and grate it for easy access. Not sure if yours is still usable?
Here’s how to tell if ginger is bad so you can avoid any flavor fails.
Spices
The spices used in this curry recipe are: curry powder, ground cilantro seeds (UK: cilantro seeds), cumin, garam masala, curry powder, and chili powder (UK: chilli powder) to taste. You can also add a sprinkle of turmeric powder for added nutrition.
Simply use your favorite fragrant curry powder to season the curry dish and adjust the heat with some additional chili powder (UK: chilli powder) if needed.
Canned Tomatoes
For this butter bean curry recipe I always like to use organic chopped tomatoes for convenience. You can also use fresh tomatoes.
Canned Coconut Milk
The full-fat coconut milk adds a delicious creaminess to this curry and also tones down the heat from the ginger, curry powder and chili powder. Who doesn't love a wonderfully creamy bean curry?!
Spinach
For convenience I like to use frozen spinach, but you can also use a handful of fresh spinach to add some delicious greens to this vegan curry recipe.
Salt & Black Pepper
To season to taste before serving.
For full ingredient measurements head to the printable recipe card below.
For serving:
- basmati rice
- fresh cilantro (UK: coriander)
- coconut yogurt (UK: yoghurt)
- homemade naan bread
🧑🍳 How to Make Butter Bean Curry (Step-by-Step Recipe)
This delicious vegan curry is super quick and easy to make, which makes it perfect for a midweek dinner or some delicious batch-booking for the week ahead.
Recipe Preparation:
- drain the tinned butter beans
- dice the onion
- grate the garlic and ginger
- measure out your ingredients
Step 1: Cook the aromatics
Heat the rapeseed oil in a large skillet over medium heat and add the diced onions. Sauté them for a couple of minutes (about 4-5 minutes) or until softened, then stir in the grated garlic and sprinkle with salt. Cook for another minute or until the garlic is fragrant.
Step 2: Add the curry spices
Add the grated ginger to the skillet and stir in all the spices: ground cilantro seeds (UK: coriander seeds), cumin, garam masala, and curry powder. Adjust the heat of your curry with chili powder (optional). Toast all the spices for 1-2 minutes.
Step 3: Simmering
Pour the chopped tomatoes into the skillet alongside the frozen spinach and stir to combine. Add the drained butter beans and the coconut milk. Simmer the butter bean curry over low heat for 15-20 minutes, stirring regularly or until it reaches your desired texture and smells fragrant. If needed adjust by adding small amounts of water at a time, or cook a little longer, if it's still too thin for your liking.
Lastly, season to taste with salt and pepper and you're ready to serve!
🍽️ How to Serve Butter Bean Curry
You can serve your Indian-style butter bean curry right away alongside cooked basmati rice, homemade naan bread, and a spoonful of coconut yogurt (UK: yoghurt).
Finish up with a sprinkle of fresh cilantro (UK: coriander) on top and enjoy!
Different Ways to Serve Curried Butter Beans
This versatile dish works brilliantly as a small tapas-style appetizer served with warm flatbread, as a hearty side dish alongside your main curry, or even as a topping for baked potatoes.
For a Spanish-inspired twist, serve in small terracotta dishes with a sprinkle of smoked paprika. The butter beans' creamy texture makes them perfect for scooping onto crusty bread as a starter.
❄️ How to Store & Freeze
Store any leftover butter bean curry in an airtight container in the refrigerator for up to 3 days or store it in the freezer for 3 months. To defrost, simply thaw it in the refrigerator overnight.
📌 If you love Pinterest you can pin any of the images to your boards!
Butter Bean Curry Variations (Easy Customisations)
Quick 15-Minute Butter Bean Curry
For those busy weeknights when you need dinner on the table fast! Use pre-minced garlic and ginger, skip the fresh onion (use 1 tablespoon onion powder instead), and reduce simmering time to just 5 minutes.
The butter beans are already cooked, so you're mainly melding flavors rather than cooking ingredients through.
Spicy Butter Bean Curry
Add 1-2 finely chopped red chilies with seeds, increase the chili powder (UK: chilli powder) to 1 teaspoon, and include ½ teaspoon of cayenne pepper. For extra heat, finish with a sprinkle of red chili flakes (UK: chilli flakes) before serving.
Coconut Butter Bean Curry
Enhance the coconut flavor by using full fat coconut milk, adding 2 tablespoons of desiccated coconut to the sauce, and finishing with a garnish of toasted coconut flakes. This version has a richer, more tropical flavor profile.
One-Pot Vegetable Butter Bean Curry
Transform this into a complete one-pot meal by adding diced carrots, bell peppers, and cauliflower florets with the onions. This hearty version packs in extra nutrition and makes excellent leftovers.
Indian-Style Butter Bean Masala
For a restaurant-style flavor, add 1 tablespoon of tomato paste, ½ teaspoon each of fenugreek and mustard seeds, and finish with 1 tablespoon of kasoori methi (dried fenugreek leaves). This creates a deeper, more complex flavor profile.
💭 Butter Bean Curry FAQ
Yes! Butter bean curry freezes really well. Once cooled, store it in airtight containers and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the stove until piping hot.
If your curry feels too thin, simmer it uncovered for a few extra minutes, or mash a few butter beans into the sauce to naturally thicken it.
It’s delicious with basmati rice, naan bread, coconut yogurt (UK: yoghurt) and fresh cilantro (UK: coriander). For a twist, try serving it over baked potatoes or with roasted cauliflower.
This butter bean curry is mild to medium, but you can easily adjust the heat with more or less chilli powder - or add fresh chillies for extra spice.
Yes, this butter bean curry is naturally gluten-free as it contains no wheat or gluten-containing ingredients. All the spices, coconut milk, and butter beans used in this recipe are gluten-free. Just make sure to check your curry powder ingredients as some commercial blends might contain trace gluten.
Absolutely! While this recipe uses tinned butter beans for convenience, you can definitely use dried butter beans. You'll need to soak them overnight, then cook them until tender before adding to the curry. This typically takes 45-60 minutes of cooking time, depending on the beans. Using dried beans can actually enhance the flavor but requires more preparation time.
This recipe is designed to be mild to medium spicy. To make your butter bean curry less spicy, reduce or omit the chili powder completely and use a milder curry powder. If your curry turns out too spicy, add more coconut milk to tone down the heat. For those who enjoy extra heat, add more chili powder or include some fresh chopped chilies.
If you've gone a little overboard with the spice for your curry, then stir some coconut yogurt (UK: yoghurt) into the curry to reduce the heat.
Yes! This coconut butter bean curry is perfect for batch cooking and meal prep. The flavors actually improve after a day in the refrigerator, making it ideal for preparing ahead. Simply store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.
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 often called butter beans, while in the US, you might see them labeled as lima beans. Both work perfectly in this curry.
Yes, this curry is 100% plant-based and vegan-friendly. It uses coconut milk for creaminess instead of dairy, and all other ingredients are plant-derived. It's also dairy-free and egg-free, making it suitable for those with these allergies.
This curry pairs beautifully with basmati rice, homemade naan bread, chapati, or roti. For a lower-carb option, try cauliflower rice. Adding a dollop of coconut yogurt (UK: yoghurt) and some fresh cilantro (UK: coriander) on top enhances the flavor. For a complete Indian-inspired meal, serve alongside some pickled vegetables or chutney.
Absolutely! This curry recipe is very versatile. Great additions include diced sweet potatoes, cauliflower florets, green peas, bell peppers, or eggplant. Just adjust cooking times accordingly - harder vegetables should be added earlier in the cooking process.
Butter bean curry is packed with nutrition! Butter 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.
When combined with anti-inflammatory spices like turmeric powder (often found in curry powder) and ginger, the dish becomes even more nutritious.
The coconut milk in this recipe 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! While butter beans give this curry its signature creamy texture, you can substitute with other beans for variety. 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 drain and add them as you would the butter beans. This versatility makes it perfect for using whatever beans you might have in your pantry.
🔜 More Vegan Curry Recipes You'll Love
Try my Red Lentil Dhal or Pumpkin Dhal - or my Dum Aloo (Potato Curry) and make some delicious Spicy Butter Bean Dip if you've got some butter beans left over from this recipe.
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 & 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 yellow onion diced
- 5 garlic cloves grated
- ¼ teaspoon salt
- 2 teaspoons fresh ginger grated
- ½ teaspoon ground cilantro (coriander) seeds
- ½ teaspoon ground cumin
- 2 teaspoons garam masala
- 2 tablespoon curry powder
- 1 14-oz can chopped tomatoes (400 g)
- 1 14-oz can coconut milk (400 ml)
- 1 cup frozen spinach (150 g, 5.3 oz)
- chili powder (UK: chilli powder) to taste optional
- salt and 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.
- Add the grated ginger to the skillet, then stir in all spices. Let them toast for 1-2 minutes or until fragrant.
- Pour the tinned tomatoes and spinach into the skillet and stir to combine. Add the drained butter beans and the coconut milk. Simmer over low heat for 15-20 minutes, or until thickened and fragrant.
- Season to taste with salt then serve your butter bean curry alongside basmati rice, homemade naan bread, fresh cilantro (UK: coriander), and a dollop of coconut yogurt.
Notes
- Curry Powder: The flavor and spice in this curry are easily adjustable based on the curry powder that you use. I personally love Masala curry mixes with a bit of spice, so the amount outlined in this recipe is to my personal taste. If you love a bit of spice, go for a spicier curry mix - and choose a mild one if you're not into spicy. The bottom line: adjust the curry powder amount to your own taste and check the flavor of your curry as you cook. Curry powder is always an easy one to add more of at the end of the recipe, so if the flavor is a little too mild for your taste, simply add some more.
- Adjusting the spice: If you realize you've gone overboard with the spice of your curry, stir in some coconut yogurt to tone down the spice of the curry.
- Butter beans are also known as 'lima beans'
- Coconut Milk: swap for low-fat coconut milk if you are looking to reduce the fat content in this recipe.
- Nutritional information for reference only.
More Butter Bean Recipes
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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!!