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5 from 1 vote

Creamy Butter Bean Curry

Butter beans are the most underrated bean in your pantry, and this butter bean curry is my case for them. I've spent 5+ years developing plant-based recipes my red lentil sweet potato curry alone has passed 10 million views. Butter beans are sturdy enough not to turn to mush, and they soak up a tomato-coconut sauce making this recipe even better on day two. You just need 20 minutes of hand-on-work, and the rest is just simmering!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Indian
Servings: 4
Calories: 493kcal
Author: Allie Petersen

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. T
    1.5 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. 

Nutrition

Calories: 493kcal | Carbohydrates: 51g | Protein: 16g | Fat: 28g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1374mg | Potassium: 1332mg | Fiber: 14g | Sugar: 7g | Vitamin A: 2176IU | Vitamin C: 20mg | Calcium: 124mg | Iron: 10mg