Curried Butter Beans: A Quick, Creamy Vegan Comfort Dish

Curried Butter Beans are a quick and creamy vegan dish, packed with flavor and plant-based goodness.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner

Cuisine: Indian, Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Coconut Oil Adds richness and depth; use any neutral oil if unavailable.
1 medium Shallot Provide a mild onion flavor with sweetness; substitutable with yellow onions.
2 cloves Garlic Contributes savory depth and aroma; fresh garlic is preferred for optimal flavor.
1 inch Fresh Ginger Adds a fresh, spicy zing; use ground ginger in a pinch but adjust quantity.

For the Main Dish

400 grams Butter Beans Acts as the protein base, offering a creamy texture; substitute with cannellini beans or chickpeas for variation.
70 grams Spinach Adds nutrition and vibrant color; fresh or frozen can be used; chopped kale is a good substitute.
250 milliliters Coconut Milk Provides creaminess and a tropical note; canned coconut cream is an excellent alternative.
2 tablespoons Tomato Purée Supplies acidity and depth of flavor; can be swapped with crushed tomatoes.
1 tablespoon Curry Powder Infuses the dish with warmth; varieties range from mild to hot.

For Flavor and Heat

½ fruit Lime Brightens and balances the flavor; lemon can be a substitute.
1 teaspoon Chili Flakes Add for additional heat; fresh chopped chili can be used instead.

Equipment

Large Skillet

Method

Step‑by‑Step Instructions for Curried Butter Beans

Heat 2 tablespoons of coconut oil in a large skillet over medium heat. Add 1 finely chopped shallot and cook for 3–4 minutes until softened. Introduce 2 minced garlic cloves and a 1-inch piece of grated fresh ginger, stirring continuously for about 1 minute until fragrant.
Stir in 2 tablespoons of tomato purée and a splash of water to help it integrate smoothly. Sprinkle in 1 tablespoon of curry powder, mixing well. Add 400g of butter beans along with their liquid, tossing everything together.
Pour in 250ml of coconut milk, stirring gently. Season with salt and let it simmer for 5–7 minutes until the sauce thickens and becomes creamy.
Incorporate 70g of chopped spinach, letting it wilt. Squeeze the juice of half a lime over the dish and sprinkle in 1 teaspoon of chili flakes. Stir well and cook for another minute.
Spoon the creamy curried butter beans over fresh, steamed rice or serve alongside toasted sourdough.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 500mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Chop aromatics uniformly for even cooking. Adjust thickness as needed by mashing butter beans into the sauce. Customize with your choice of beans or vegetables.

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