Most bean curries end up thin. You get a watery tomato sauce with beans floating in it, and no amount of extra coconut milk fixes it. But this Butter Bean Curry is the complete opposite of that. My red lentil sweet potato curry has been viewed on social media over 10 million times over the past years, largely because it nails that thick, creamy texture – and this butter bean curry is following in it’s footsteps. All you need is one pan, about 35 minutes, and it’s better on day two.
Butter Bean Curry Ingredients
- Coconut or avocado oil
- Cumin seeds – Whole, not ground.
- Yellow onion
- Garlic and fresh ginger
- Ground spices – coriander, turmeric, chili powder, salt
- Garam masala– it goes in at the end, off the heat.
- Tomato puree -Puree gives you a smoother, silkier curry.
- Butter beans – Creamy and almost potato-like inside but hold their shape. Canned is perfectly good; home-cooked is even better. FYI, they are the same as lima beans.
- Full-fat coconut milk – Rounds off the spice. I love Chaokoh.
- Baby spinach – Stirred in at the end so it just wilts. Optional but recommended.
- Lime juice
- Maple syrup
- Fresh cilantro
How to Make Creamy Butter Bean Curry
Start by toasting your cumin seeds with some oil over medium-heat. This will only take a minute or so for them to start to brown. Careful, they burn very easily!
Then add your diced onion. Stir well and cook for 5-7 minutes, until the onion starts to soften and turn a little browned on the edges.
Then add your garlic & ginger, stirring well to combine, and sauté for another few minutes.
Add your spices & salt (except garam masala) and stir until they are well-coated over the onion. Toast the spices for about 60 seconds, stirring often to make sure they don’t burn.
Next, add your butter beans (drained & rinsed), tomato puree, coconut milk (full-fat), and a little water. Stir to combine. Bring it to a gentle simmer and cook for 10-15 minutes, or until the sauce has thickened and the butter beans have softened slightly. I recommend simmering uncovering so it thickens up. Stir every few minutes.
Finish off with your garam masala, lime juice, maple syrup, and fresh spinach (if using). Stir until the spinach has wilted.
Top with some cilantro and enjoy with rice, naan or crusty bread, and/or a side of veggies (I personally love broccoli or broccolini).
Storage Suggestions for Butter Bean Curry
Store leftover butter bean curry in an airtight container in the fridge for up to 4 days. It actually tastes better on day two, once the spices settle in. It also freezes well for up to 3 months. Reheat gently on the stovetop with a splash of water, since the sauce thickens as it sits.
Common Questions
Yes. Same legume, different names depending on where you shop. In the US you’ll often find them labeled lima beans, especially the smaller ones. Look for the large, flat variety for this curry.
Absolutely, and they taste better. Soak them overnight, then simmer until tender. You’ll need about 3 cups cooked to replace two cans. I used homecooked beans in my recipe (much cheaper too!)
Yes. Blend raw cashews with water until completely smooth and use that instead. A little heavy whipping cream (DF) also works. Just avoid light coconut milk if you want a truly creamy result.
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Creamy Butter Bean Curry
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Equipment
Ingredients
- 2 tbsp coconut oil or avocado oil
- 1 teaspoon cumin seeds
- 1 medium yellow onion finely diced
- 5 garlic cloves grated
- 1 inch fresh ginger grated
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon fine sea salt plus more to taste
- few grinds of fresh black pepper
- 14.5- oz can tomato puree
- 2 cans butter beans (15 oz cans) drained and rinsed
- 13.5- oz can full-fat coconut milk
- 1/4-1/2 cup water as needed
- 2-3 cups packed baby spinach optional
- 1.5 teaspoons garam masala
- 1 juice of half a lime
- 1 teaspoon pure maple syrup
- 1/3 cup cilantro roughly chopped (optional for topping at the end)
To Serve
- Warm rice of choice
- Naan or toasted bread
- Roasted veggies
Instructions
- Heat the oil in a wide skillet or Dutch oven over medium heat. Add the cumin seeds and let them sizzle until they smell toasty and darken a shade.2 tbsp coconut oil or avocado oil, 1 teaspoon cumin seeds
- Add the diced onion. Cook, stirring now and then, until soft and just starting to turn golden at the edges (may take about 5-7 minutes). Don't rush this step.1 medium yellow onion
- Stir in the fresh garlic & ginger. Cook until the raw garlic smell turns sweet (few minutes).5 garlic cloves, 1 inch fresh ginger
- Add the coriander, turmeric, chili powder, and salt. Add a few grinds of fresh black pepper. Stir constantly until fragrant, about 1 minute. Ground spices burn fast, so if the pan looks dry, splash in a little water.1 teaspoon ground coriander, 1 teaspoon ground turmeric, 1 teaspoon chili powder, 1 teaspoon fine sea salt, few grinds of fresh black pepper
- Pour in the tomato puree and scrape up anything stuck to the bottom of the pan. Add the butter beans and coconut milk, then loosen with a small amount of water (1/4-1/2 cup). Bring to a gentle bubble.14.5- oz can tomato puree, 2 cans butter beans (15 oz cans) , 13.5- oz can full-fat coconut milk, 1/4-1/2 cup water
- Simmer uncovered over low heat, stirring every few minutes, until the sauce thickens (10-15 minutes).2-3 cups packed baby spinach
- Fold in the spinach (if using) and let it wilt. Off the heat, stir in the garam masala, lime juice, and maple syrup if the tomatoes taste sharp. T1.5 teaspoons garam masala, 1 juice of half a lime, 1 teaspoon pure maple syrup
- Scatter the cilantro over the top and serve.1/3 cup cilantro
Notes
- Did you know butter beans are the same as lima beans? So if you don’t see “butter beans” in your store, search for lima beans instead!
- You can use canned or consider cooking your own homemade – it’s even cheaper! Just takes a little more time with soaking and simmering prior.
