Butter Bean Curry (Creamy and Vegan)
This deliciously Creamy Butter Bean Curry is what dinner dreams are made of! Rich and creamy, plus super quick and easy to make - with canned butter beans, tomatoes and coconut milk. Vegan, plant-based, gluten-free & freezer-friendly.
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.