This easy butter bean curry can be whipped up in minutes and served with crusty bread, nan, flatbread, or over rice. It’s full of fragrant spices, rich and creamy coconut milk, and protein-packed butter beans.
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Why make this recipe
These curried butter beans are simple to make with no special equipment and are naturally gluten-free and vegan, so everyone can enjoy them.
My family loves curry, such as chickpea lentil curry, potato curry, or squash curry, but this recipe is my favorite since it’s so quick and easy to make and I can have dinner on the table in about 15 minutes.
Ingredients and substitutions
- Olive Oil – to saute the onions, garlic, and aromatics. You can also use coconut oil or any other oil that you choose.
- Garlic – for flavor. I use lots of garlic, but you can use less if you wish.
- Ginger Root – Fresh ginger root adds lots of flavor to the curry. You can also use 1/2 tsp of ginger powder if you don’t have fresh ginger.
- Spices – You will need a good quality curry powder for this dish. I love the flavor of balti curry, but you can use garam masala or any yellow Indian curry that you want. You will also need, turmeric, cumin, and red pepper flakes. I also like to add a dash or two of cayenne pepper to make it spicier.
- Cherry Tomatoes – sliced in half or you can use a can of diced tomatoes or 1 cup of fresh diced tomatoes. Tomatoes add flavor and acidity to this dish.
- Butter Beans – You will need 2 cans of butter beans. You want to add the liquid along with one can and drain the other can. They canned bean section of most large grocery stores. You can also use butter beans that you have cooked from dry. If you can’t find butter beans, you can use navy beans, cannellini beans, or any other white beans.
- Coconut Milk – full-fat canned coconut milk gives the dish a rich and creamy flavor. You can also use a can of coconut cream instead.
Helpful tools
- Large Frying Pan – you need a large skillet, wok, or heavy-bottomed pot.
How to make curried butter beans
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – In a large skillet or pot, add 2 tablespoons of oil, minced garlic, ginger, turmeric, curry powder, cumin, and red pepper flakes, and warm the spices in the oil for 2-3 minutes, until fragrant.
Step 2 – Add 1 cup of cherry tomatoes, sprinkle with 1 teaspoon of salt, and sauté for about 2 more minutes.
Step 3 – Add 1 can of butter beans along with the liquid from the can, and another can of butter beans with the liquid drained and stir well.
Step 4 – Add 1 cup of full-fat coconut milk (or coconut cream) to the curried butter beans, stir well, and simmer for 5 more minutes.
Step 5 – Serve it hot over rice or with crusty bread, Naan, or flatbread for dipping.
Pro Tips
- Be sure to saute the garlic, ginger, and other spices in some oil over low heat before adding the rest of the ingredients to bring out the flavors.
- Add the coconut milk towards the end of cooking, you will have a creamier sauce if you don’t boil the coconut milk.
- Toss in some baby spinach towards the end of cooking and let it wilt to add more veggies to the dish.
Storage and reheating
Refrigerate: These curried butter beans will keep well in the fridge for up to 5 days in an airtight container.
Freeze: You can freeze leftover butter bean curry in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat the butter beans in the microwave for about 2 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.
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Prevent your screen from going dark
In a large skillet or pot, add 2 tablespoons of oil, minced garlic, ginger, turmeric, curry powder, cumin, and red pepper flakes, and warm the spices in the oil for 2-3 minutes, until fragrant.
Add 1 cup of cherry tomatoes, sprinkle with 1 teaspoon of salt, and sauté for about 2 more minutes.
Add 1 can of butter beans along with the liquid from the can, and another can of butter beans with the liquid drained and stir well.
Add 1 cup of full-fat coconut milk (or coconut cream) to the curried butter beans, stir well, and simmer for 5 more minutes. Garnish with chopped cilanrto or parsley if desired.
Serve it hot over rice or with crusty bread, Naan, or flatbread for dipping.
- Be sure to saute the garlic, ginger, and other spices in some oil over low heat before adding the rest of the ingredients to bring out the flavors.
- Add the coconut milk towards the end of cooking, you will have a creamier sauce if you don’t boil the coconut milk.
- Toss in some baby spinach towards the end of cooking and let it wilt to add more veggies to the dish.
Serving: 1.5cup, Calories: 204kcal, Carbohydrates: 7g, Protein: 3g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 620mg, Potassium: 450mg, Fiber: 2g, Sugar: 1g, Vitamin A: 3092IU, Vitamin C: 19mg, Calcium: 68mg, Iron: 4mg
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