Butter Bean Curry

Name: Butter Bean Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
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 15oz cans butter beans (*drained & rinsed (equals 2 ½ cups (400g) cooked beans)); ¾ - 1 cup veggie broth (*see notes); salt to taste; ¾ cup coconut milk (full fat)

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This creamy Butter Bean Curry can be brought together in 20 minutes and has a serious snuggle-factor. Perfect if you’re in need of a flavorful bowl as a weeknight meal, this dish goes beautifully with my Coconut Basmati Rice or this Homemade Naan Bread.

This is one of my go-to vegan comfort food recipes and I hope you’ll love it as much as I do.

butter bean curry in a bowl on basmati rice and naan.

Jump to:

Why you'll love this recipe
Ingredients & substitution notes
How to make butter bean curry
Katie's tips
Variations
Optional add-ins
Serving suggestions
Storage
FAQs
Similar recipes
📖 Recipe

I’m a huge fan of butter beans and, this delicious vegan butter bean curry really hits the spot for me.

Consider adding this quick and easy, delicious curry into your meal-planning routine. This comforting recipe is packed with plant-based protein and fiber and is a great choice if you want to try out new Indian recipes.

On that note, why not give my Indian Cauliflower Curry, Indian Tofu Curry recipe or this Sweet Potato Curry a try. They’re just as beautifully flavored and nourishing as this Butter Bean Curry.

Why you'll love this recipe

Gluten-free: This recipe is completely free from gluten, making it a great option for people with gluten sensitivities.
Dairy-free and vegan: This dish will work if you want to follow a plant-based diet or are lactose intolerant. The creamy texture of the curry comes from coconut milk, which is a dairy-free alternative to traditional cream or yogurt.
Freezer friendly: Make a big batch and store it for later use. This is perfect for busy days when you don't have time to cook a meal from scratch. Just defrost and reheat, and you'll have a delicious meal ready in minutes.
Budget-friendly: This recipe is made with affordable ingredients like butter beans, canned tomatoes, and spices, making it a budget-friendly option for those on a tight budget. You don't have to break the bank to enjoy a delicious and healthy meal.
Meal prep: You can make a big batch of this butter bean curry on Sunday and divide it into containers for the week ahead. This saves you time and ensures that you have a healthy and tasty meal ready to go whenever you need it.
Busy weeknights: This can be whipped up in around 20 minutes, making it time efficient.

Ingredients & substitution notes

all ingredients needed to make butter bean curry.

Tinned butter beans: Instead of canned butter beans (also known as lima beans) you could also use dry butter beans. Canned chickpeas are my favorite substitution in this dish if you can’t find butter beans.
Canned tomatoes: fresh tomatoes are a fine substitution but crushed tomatoes are more convenient to use.
Garlic: If you don't have fresh garlic, you could use garlic powder or granulated garlic.
Fresh ginger: you can use ginger powder instead.
Curry powder: If you don't have curry powder, you could make your own blend of these spices, or use garam masala instead.
Turmeric powder: You can also use a pinch of saffron or paprika for color, but they won't provide the same flavor as turmeric.
Coconut milk: Use unsweetened, full fat coconut milk in this recipe to make it especially creamy.
Oil: You can use any vegetable oil really in this recipe – I like to use coconut oil or olive oil in mine. Sunflower oil or rapeseed oil is also a great choice.
Onion: Use white or red onion for this curry.

See recipe card for quantities.

How to make butter bean curry

onion, garlic and spices fried in a pan.

STEP 1: Saute the onion and garlic until onion is translucent and soft. Then add the spices and fry until the curry spices have toasted and coated the onions.

STEP 2: Add in the tinned tomatoes and simmer for 5-10 minutes until the mixture has thickened (see photo).

butter beans simmering in tomato sauce in a pan.

STEP 3: Add in your veggie broth and butter beans, allow them to simmer for 10 minutes.

butter beans in tomato sauce with coconut milk added in a pan.

STEP 4: Finally, add in the coconut milk and stir through before serving. Check your seasoning and add a pinch of salt for balance, if necessary.

Katie's tips

Don't burn the spices: Be careful not to burn the spices or the garlic. You want the spices to cook until they are lovely and fragrant – this is best done in a frying pan on medium-heat.
Use full-fat coconut milk for a creamy texture that is truly comforting. Give the milk a good shake before adding it to the curry.
Toppings: Top with fresh herbs such as fresh coriander or a spoonful of coconut yogurt to balance the rich sauce out.
Be creative with what side you serve this with – Coconut Basmati Rice, Naan, cauliflower rice or steamed brown rice are my favorite options.

Variations

Oil-free: saute the diced onion in veggie broth or soy sauce.
Fresh chopped tomatoes: Can be used instead of canned tomatoes.
Instant Pot: you can cook up your curry in an instant pot if you’d prefer. Please find the full instructions in the recipe card.
Extra heat : add in a little chopped fresh chili with the onions for more heat. You could also use chilli pepper, chilli powder, cayenne pepper or chili flakes if you don’t have fresh red chili. Some cracked black pepper added at the end can also amp up the heat a little.

butter bean curry in a bowl on basmati rice and naan. next to it fresh naan and spices.

Optional add-ins

Other legumes: Add in more or other legumes such as canned chickpeas, split peas, white beans or kidney beans.
Leafy greens: frozen or fresh baby spinach go really well in this curry, you can also add in some chopped kale.
Other veggies: red pepper, frozen peas, cauliflower or sweet potato make a great addition. You might need more veggie broth though.

Serving suggestions

These are my favorite dishes to serve with this curry:

Storage

To store: You can keep your curry in an airtight container for up to 2 days in the refrigerator. Before you pack it up, allow it to cool completely.
To freeze: Yes, this curry is freezer-friendly.
To reheat: Remove the curry from the refrigerator and allow it to come to room temperature. Transfer it to a microwave-safe dish or into a pot, with a splash of water or a little vegetable stock. Reheat the curry (don’t do this on a high heat or it will burn) and stir it occasionally until it has warmed through.

FAQs

Can I use dry beans?

Yes, absolutely. Please find exact instructions in the recipe card.

Can I make this in an instant pot?

Yes, especially when you're using dry beans. Instructions below.

Similar recipes

Looking for other recipes like this? Try these:

📖 Recipe

Author: Katie Roux

Perfect for busy weeknights, this curry is a great batch-cook option and a total crowd pleaser served with Naan Bread or sticky Coconut Rice. Give it a try and let me know how it turns out!

If you love this recipe as much as we do, click on the 5-stars below!

4.97 from 28 votes

Print Pin Rate

Prep Time: 5

Cook Time: 15

Total Time: 20

Course: Main Course

Cuisine: Indian-Inspired

Servings: 2 people

Ingredients

2 tablespoon (olive) oil
1 onion *chopped
3 garlic cloves *finely chopped
1 teaspoon minced ginger
1 teaspoon curry powder
½ teaspoon cumin powder
½ teaspoon turmeric powder
½ teaspoon coriander powder
½ teaspoon cinnamon
1 15 oz can crushed tomatoes
2 15oz cans butter beans *drained & rinsed (equals 2 ½ cups (400g) cooked beans)
¾ - 1 cup veggie broth *see notes
salt to taste
¾ cup coconut milk (full fat)

You can find detailed step-by step-photos above the recipe card.

Instructions

Heat some oil in a pan over medium heat.
2 tablespoon (olive) oil
Add onion and garlic and minced ginger and saute until onion is translucent.
1 onion, 3 garlic cloves
Add the spices and fry for 30 seconds more.
1 teaspoon minced ginger, 1 teaspoon curry powder, ½ teaspoon cumin powder, ½ teaspoon turmeric powder, ½ teaspoon coriander powder, ½ teaspoon cinnamon
Add canned tomatoes and let simmer uncovered on medium-low heat until most of the water from the tomatoes has evaporated and they resemble a thick paste (about 5-8 minutes). Stir every so often.
1 15 oz can crushed tomatoes
Add the butter beans, veggie broth and a pinch of salt and let simmer for another 10 minutes.
¾ - 1 cup veggie broth, 2 15oz cans butter beans, salt to taste
Stir in coconut milk, top with fresh herbs and enjoy alongside some Coconut Basmati Rice or Homemade Naan.
¾ cup coconut milk (full fat)

Video

Notes

Veggie Broth: Use 1 cup for a thinner curry with more sauce.
Don't burn the spices: Be careful not to burn the spices or the garlic. You want the spices to cook until they are lovely and fragrant – this is best done in a frying pan on medium-heat.
Use full-fat coconut milk for a creamy texture that is truly comforting. Give the milk a good shake before adding it to the curry.
Topping Ideas: Top with fresh herbs such as fresh coriander or a spoonful of coconut yogurt to balance the rich sauce out.

Instant Pot Instructions:

Use 1 cup dried butter beans (the big ones, not baby lima beans) and 2,5 cups veggie broth.
Fry onion, garlic, ginger and spices on saute mode, then add crushed tomatoes, butter beans and salt and pressure cook on high for 60 minutes.
Allow to naturally release for 15 minutes, then quick release and continue with the recipe as described above.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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Comments

4.97 from 28 votes (25 ratings without comment)