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    Home » Recipes » Mains

    Creamy Butter Bean Curry

    Published: Mar 16, 2025 · Modified: Jun 20, 2025 by Romy · This post may contain affiliate links · 31 Comments

    Jump to Recipe Print Recipe

    There’s something truly comforting about a bowl of creamy Butter Bean Curry! This fragrant Indian-style Butter Bean Curry is what you'll want to have every midweek dinner from now on. The butter beans soak up the aromatic spices and velvety coconut milk, creating a dish that’s hearty, flavourful, satisfying and completely plant-based.

    It's simply delicious served alongside basmati rice, homemade naan bread, coconut yogurt and fresh coriander. And it's so easy to make - even if you've never made curry before, and great for batch cooking too.

    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. This butter bean curry is freezer-friendly and also tastes delicious reheated, which makes it perfect for your vegan meal prep and batch cooking.

    A yellow bowl is filled with rice and vegan butter bean curry on the dinner table. Next to the bowl there is a spoon, a dish with rice and a large pan with the curry.

    My favorite thing about this 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.

    Jump to:
    • 🌱 Ingredients & Notes
    • 🧑‍🍳 How to Make Butter Bean Curry (Step-by-Step)
    • 🍽️ Serving
    • ❄️ Storage
    • Butter Bean Curry Variations
    • 💭 Frequently Asked Questions
    • 🔜 More Recipes For You
    • 📖 Recipe Card
    • Latest Recipes

    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.

    ❤️ 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 Dish: 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, it comes with customizable spice levels - simply adjust the heat to your liking with chili powder or a mild curry blend.
    • 🥘 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.

    🌱 Ingredients & Notes

    For this flavorsome bean curry, you only need a handful of natural ingredients:

    All ingredients for butter bean curry are pre-measured on a wooden board on the table and each ingredient is labelled.
    • tinned butter beans: for ease I use tinned, cooked 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: canola 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.

    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: the 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 saltyness 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 ground coriander seeds, cumin, garam masala, curry powder, and chilli powder to taste. Simply use your favorite fragrant curry powder to season the curry dish and adjust the heat with some additional chili powder if needed.
    All the spices and seasoning used in the curry are shown on two small wooden dishes with a label next to each ingredient.
    • tinned tomatoes: for this butter bean curry recipe I always like to use organic chopped tomatoes.
    • tinned coconut milk: the 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 & pepper to taste

    To serve:

    • basmati rice
    • fresh coriander
    • coconut yogurt
    • homemade naan bread

    🧑‍🍳 How to Make Butter Bean Curry (Step-by-Step)

    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 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 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.

    The spices are added to the skillet.
    Aromatics and spices for the bean curry are becoming fragrant in a large skillet.

    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.

    Tomatoes and spinach are added to the skillet.
    Butter beans are added to the skillet.

    Lastly, season to taste with salt and pepper and you're ready to serve!

    The curry ingredients are all stirred up into a smooth butter bean curry sauce.

    🍽️ Serving

    You can serve your Indian-style butter bean curry right away alongside cooked basmati rice, homemade naan bread, and a spoonful of coconut yogurt. Finish up with a sprinkle of fresh 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.

    ❄️ Storage

    Store this delicious 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.

    close up of the creamy vegan curry

    📌 If you love Pinterest you can pin any of the images to your boards!

    Butter Bean Curry Variations

    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 to 1 teaspoon, and include ½ teaspoon of cayenne pepper. For extra heat, finish with a sprinkle of red chili 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.

    💭 Frequently Asked Questions

    Is butter bean curry gluten-free?

    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.

    Can I use dried beans in this recipe?

    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.

    How can I adjust the spiciness of my butter bean curry?

    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.

    What if the curry turned out too spicy?

    If you've gone a little overboard with the spice for your curry, then stir some coconut yogurt into the curry to reduce the heat.

    Can I make butter bean curry with coconut milk ahead of time?

    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.

    Are butter beans and lima beans the same thing?

    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!

    Is this butter bean curry recipe vegan?

    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.

    What can I serve with butter bean curry?

    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 and some fresh coriander on top enhances the flavor. For a complete Indian-inspired meal, serve alongside some pickled vegetables or chutney.

    Can I add other vegetables to this curry?

    Absolutely! This curry recipe is very versatile. Great additions include diced sweet potatoes, cauliflower florets, peas, bell peppers, or eggplant. Just adjust cooking times accordingly - harder vegetables should be added earlier in the cooking process.

    What makes butter bean curry healthy?

    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 (often found in curry powder) and ginger, the dish becomes even more nutritious. 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.

    Can I use different beans in butter bean curry?

    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.

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    Ingredient Leftovers? Try my Red Lentil Dhal or Pumpkin Dhal - or my Dum Aloo (Potato Curry) and make some delicious Spicy Butter Bean Dip!

    Did you make this recipe? If so, will you do me a huge favor and leave a review and rating & let me know how you liked this recipe? THANK YOU! ❤️

    📖 Recipe Card

    delicious vegan butter bean curry recipe in a yellow bowl alongside homemade naan bread, basmati rice, coconut yogurt and fresh coriander

    Butter Bean Curry (Creamy & Vegan)

    Romy
    This deliciously creamy Butter Bean Curry is what midweek dinner dreams are made of! Wonderfully fragrant and creamy, made with tinned butter beans and coconut milk. Super easy to make and perfect for a tasty midweek dinner. Freezer-friendly.
    5 from 15 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Main Course
    Cuisine Indian
    Servings 4 people
    Calories 431 kcal

    Equipment

    • 1 large skillet
    • 1 spatula

    Ingredients
      

    • 2 14-oz tins of butter beans (400 g) drained
    • 1 tablespoon rapeseed oil
    • 1 small yellow onion diced
    • 5 garlic cloves grated
    • ¼ teaspoon salt
    • 2 teaspoon fresh ginger grated
    • ½ teaspoon ground coriander seeds
    • ½ teaspoon ground cumin
    • 2 teaspoon garam masala
    • 2 tablespoon curry powder
    • 1 tin chopped tomatoes (400 g)
    • 1 tin coconut milk (400 ml)
    • 1 cup frozen spinach (150 g, 5.3 oz)
    • chili powder to taste optional
    • salt and pepper to taste

    To serve:

    • basmati rice
    • fresh coriander
    • homemade naan bread

    Instructions
     

    • In a large skillet over medium heat, heat the oil and saute 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 coriander, and a dollop of coconut yoghurt.

    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.
    Keyword bean curry, butter bean curry, coconut curry, curry recipe, easy curry, vegan bean curry, vegan butter bean curry, vegan coconut curry, vegan curry

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      Recipe Rating




    1. Lisa

      September 18, 2022 at 6:00 pm

      5 stars
      Made this curry with butter beans, kidney beans and chickpeas. It's delicious and easy to make,. I'll definitely be making it again.

      Reply
      • romylondonuk

        September 20, 2022 at 8:26 am

        Thanks so much for the lovely review, Lisa! So glad you enjoyed the recipe 🙂

        Reply
        • Mel

          March 18, 2023 at 7:51 pm

          Made this for dinner, my husband and I loved it! Will definitely be making this again!

          Reply
          • romylondonuk

            March 19, 2023 at 12:34 pm

            Thanks so much for the review, Mel! So glad to there you enjoyed the recipe 🙂

            Reply
    2. Gwen H Baker

      October 21, 2022 at 11:43 pm

      5 stars
      I made this and it was absolutely delicious. I had with Roti and Brown Basmati Rice, with a dollop of Coconut yogurt. Yum.

      Reply
      • romylondonuk

        October 24, 2022 at 10:08 am

        So glad you liked it! Thanks so much for leaving a review 🙂

        Reply
        • Keetje

          September 30, 2023 at 8:46 pm

          5 stars
          Nice to have another good veggie option. We loved it ! ❤️from the Netherlands

          Good balance between spicy and creamy

          Reply
          • romylondonuk

            October 02, 2023 at 1:09 pm

            Thanks so much for leaving such a lovely review! So happy to hear that you've enjoyed the butter bean curry 🙂

            Reply
        • Carole

          July 21, 2024 at 3:03 pm

          5 stars
          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 😊

          Reply
    3. Patty

      May 15, 2023 at 5:26 pm

      5 stars
      in love with this curry recipe! already made it twice and it's been a hit with the family 🙂

      Reply
    4. Stacey

      September 09, 2023 at 1:53 am

      5 stars
      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.

      Reply
      • romylondonuk

        September 12, 2023 at 5:16 pm

        Thanks so much for the lovely review Stacey! It makes me so happy to hear that 🙂

        Reply
    5. Hazel

      January 05, 2024 at 10:53 pm

      5 stars
      Best bean curry I've made

      Reply
      • romylondonuk

        January 08, 2024 at 10:37 am

        Thanks for the lovely review, Hazel! Makes me so happy to read that 🙂

        Reply
    6. Alyssa Gupta

      January 14, 2024 at 9:59 pm

      5 stars
      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!

      Reply
      • romylondonuk

        January 15, 2024 at 10:37 am

        Hi Alyssa, so glad to hear that, yay! Thanks for leaving a review too 🙂

        Reply
    7. TD

      February 02, 2024 at 11:04 am

      "2 14-oz tins of butter beans (400 g) drained"
      - is this 400g total or 800g?

      Reply
      • Romy

        February 21, 2024 at 11:39 am

        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 🙂

        Reply
    8. Larissa Ione

      February 05, 2024 at 1:08 am

      5 stars
      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!

      Reply
      • Romy

        February 21, 2024 at 11:39 am

        Thanks so much for the lovely review, Larissa! So glad to hear you liked it!

        Reply
    9. Danielle

      February 21, 2024 at 2:12 am

      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 👍

      Reply
      • Romy

        February 21, 2024 at 11:40 am

        Hi Danielle, thank you so much for the lovely review! I'm so glad to hear you enjoyed this curry 🙂

        Reply
    10. Christine

      March 04, 2024 at 2:36 am

      5 stars
      Really delicious and easy to make. Have made this several times now.

      Reply
    11. Margaret

      April 01, 2024 at 8:04 pm

      5 stars
      So delicious. My partner and I make it with kale instead of spinach, topped with roasted butternut squash. Impeccable.

      Reply
      • Romy

        April 02, 2024 at 12:28 pm

        That sounds like a delicious combination! Thanks so much for leaving a review 🙂

        Reply
    12. Becky

      August 29, 2024 at 1:07 am

      5 stars
      I added some brown sugar & fresh lemon juice. Fantastic recipe!

      Reply
      • Romy

        September 11, 2024 at 9:18 am

        Sounds like a fab addition! 🙂

        Reply
    13. Dani

      September 05, 2024 at 3:10 am

      5 stars
      Delicious! This will be in regular rotation at my house from now on. Thank you for this great, easy recipe 🙂

      Reply
      • Romy

        September 11, 2024 at 9:18 am

        So glad to hear that, Dani! Thanks for the lovely review 🙂

        Reply
    14. Diane C

      December 29, 2024 at 7:30 pm

      5 stars
      I added some fresh chilli for a bit of extra spice. Really easy and flavoursome, will definitely be making again

      Reply
    15. Amy

      December 29, 2024 at 11:32 pm

      5 stars
      Simple to make and delicious!!

      Reply

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