This Butter Bean Curry is the definition of comforting, wholesome food that’s easy to prepare and impossible to resist. Creamy, flavorful, and deeply satisfying – you’ll keep coming back to it all year round.
🌟 IntroductionThis Butter Bean Curry is a cozy, protein-packed dish made with soft, creamy butter beans simmered in a rich tomato-coconut curry sauce. It’s entirely plant-based, quick to prepare, and absolutely satisfying. Perfect for weeknight dinners or batch cooking!
Servings: 4
Cost: 100
Ingredients
- 1 tbsp oil coconut, olive, or any neutral oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1- inch ginger grated
- 2 medium tomatoes chopped (or 1 cup canned crushed tomatoes)
- 1 –2 tsp curry powder
- ½ tsp turmeric
- ½ tsp chili powder adjust to taste
- 1 can 400g butter beans, drained and rinsed
- 1 cup coconut milk full fat for creaminess
- Salt to taste
- Fresh cilantro coriander for garnish
- Juice of ½ a lemon
Instructions
Step 1: Sauté Aromatics
- Heat oil in a pan over medium heat.
- Add onions and sauté until translucent (about 5–6 minutes).
- Add garlic and ginger; cook for another minute.
Step 2: Build the Curry Base
- Add chopped tomatoes and cook until they break down into a sauce.
- Stir in curry powder, turmeric, and chili powder. Cook for 2 minutes to bloom the spices.
Step 3: Add Butter Beans & Coconut Milk
- Stir in the butter beans and coconut milk.
- Season with salt and bring the curry to a gentle simmer.
- Let it cook uncovered for about 10–15 minutes, stirring occasionally.
Step 4: Finish and Serve
- Add lemon juice and mix well.
- Garnish with fresh cilantro and serve hot!
🍚 Best Served With:
- Steamed basmati rice or jeera rice
- Warm roti, naan, or paratha
- A side of vegan yogurt or pickle
- Topped with crispy onions or toasted coconut flakes (optional)
🧠 Nutrition & Benefits
✅ High in plant-based protein and fiber
✅ Gluten-free, dairy-free, and budget-friendly
✅ Packed with iron, potassium, and healthy fats
✅ Easy to make in one pot with pantry staples
💡 Tips & Variations
- Use canned or cooked dried butter beans
- Swap coconut milk with cashew cream for a nutty flavor
- Add spinach, kale, or peas for an extra veggie boost
- Make it spicy with green chilies or more chili powder
- Store leftovers in the fridge for up to 3 days (tastes even better the next day!)