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.
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.