Butter Bean Curry

Author: Katie

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!

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4.97 from 29 votes

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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 (1 400g can) crushed tomatoes
2 15oz cans (2 400g cans) butter beans *drained & rinsed (equals 2 ½ cups (400g) cooked beans)
¾ - 1 cup (175 ml) veggie broth *see notes
salt to taste
¾ cup (140 ml) 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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