Butter Bean Curry Recipe

Introduction

This Butter Bean Curry is a comforting and flavorful dish that’s simple to make and perfect for a cozy meal. Packed with warm spices and creamy coconut milk, it offers a rich, satisfying taste that pairs beautifully with rice or naan.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 1 tsp minced ginger
• 1 tsp curry powder
• ½ tsp cumin powder
• ½ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp cinnamon
• 1 (15 oz) can crushed tomatoes
• 2 (15 oz) cans butter beans, drained and rinsed (about 2 ½ cups cooked beans)
• ¾ to 1 cup vegetable broth
• Salt to taste
• ¾ cup full-fat coconut milk

Instructions

1. Step 1: Heat the olive oil in a pan over medium heat.
2. Step 2: Add the chopped onion, garlic, and minced ginger; sauté until the onion becomes translucent.
3. Step 3: Stir in all the spices—curry powder, cumin, turmeric, coriander, and cinnamon—and cook for 30 seconds to release their aroma.
4. Step 4: Pour in the crushed tomatoes and let the mixture simmer uncovered over medium-low heat until it thickens into a paste-like consistency, about 5 to 8 minutes. Stir occasionally to prevent sticking.
5. Step 5: Add the drained butter beans, vegetable broth, and a pinch of salt. Simmer on low heat for another 10 minutes to allow flavors to meld.
6. Step 6: Stir in the coconut milk just before serving. Garnish with fresh herbs if desired, and enjoy with Coconut Basmati Rice or Homemade Naan.

Tips & Variations

• For a spicier curry, add a pinch of chili powder or fresh chopped chili with the spices.
• You can substitute butter beans with chickpeas or cannellini beans if preferred.
• If the curry is too thick, adjust the consistency by adding more vegetable broth or a splash of water.
• Use full-fat coconut milk for the richest flavor, but light coconut milk works if you want a lighter dish.

Storage

Store the curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little water or broth to loosen the sauce if needed. This curry also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, this recipe is naturally vegan when using vegetable broth and coconut milk. Just ensure your broth is plant-based.

What can I serve with butter bean curry?

This curry goes well with Coconut Basmati Rice, plain steamed rice, or warm homemade naan bread to soak up the flavorful sauce.

Butter Bean Curry Recipe

Print Recipe

★★★★★

4.6 from 52 reviews

A rich and creamy Butter Bean Curry made with aromatic spices, tender butter beans, and coconut milk. This vegetarian curry is easy to prepare on the stovetop and pairs beautifully with coconut basmati rice or homemade naan for a wholesome meal.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Beans

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 1 tsp minced ginger
• 2 (15 oz) cans butter beans, drained & rinsed (equals 2 ½ cups / 400g cooked beans)
• 1 (15 oz) can crushed tomatoes
• ¾ – 1 cup vegetable broth
• ¾ cup full fat coconut milk

Spices

• 1 tsp curry powder
• ½ tsp cumin powder
• ½ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp cinnamon
• Salt to taste

Instructions

1. Heat the oil: Heat 2 tablespoons of olive oil in a pan over medium heat to prepare for sautéing the aromatics.
2. Sauté onion, garlic, and ginger: Add the chopped onion, finely chopped garlic, and minced ginger to the pan. Cook until the onion becomes translucent and fragrant, about 5 minutes.
3. Add spices: Stir in curry powder, cumin powder, turmeric powder, coriander powder, and cinnamon. Fry the spices for 30 seconds to release their aromas.
4. Simmer crushed tomatoes: Pour in the canned crushed tomatoes and let the mixture simmer uncovered on medium-low heat for 5-8 minutes. Stir occasionally until it thickens into a paste-like consistency as most of the water evaporates.
5. Add butter beans and broth: Add the drained butter beans, ¾ to 1 cup of vegetable broth, and a pinch of salt to the pan. Simmer everything together for 10 minutes to allow flavors to meld and beans to heat through.
6. Finish with coconut milk: Stir in the full-fat coconut milk. Heat gently to combine. Serve the curry topped with fresh herbs if desired, accompanied by coconut basmati rice or homemade naan bread.

Notes

• You can adjust the amount of vegetable broth depending on how thick or saucy you want the curry.
• For added freshness and flavor, garnish with cilantro or parsley before serving.
• This curry reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve with coconut basmati rice or homemade naan for a complete and satisfying meal.

Keywords: Butter Bean Curry, Vegetarian Curry, Coconut Curry, Indian Inspired, Easy Weeknight Dinner