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Curried Butter Beans

Add the chopped spinach, squeeze in the lime juice, and sprinkle the chili flakes Recipe
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★★★★★

4.8 from 24 reviews

This Curried Butter Beans recipe is a comforting and flavorful plant-based dish featuring tender butter beans simmered in a rich, aromatic coconut milk curry enhanced with fresh ginger, garlic, and curry powder. Perfect as a hearty main served with rice or crusty sourdough bread, it’s a quick and nourishing meal packed with vibrant spices and nutritious greens.

Ingredients

Scale

Main Ingredients

  • 1 tablespoon coconut oil
  • 2 shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • Thumb-sized piece of fresh ginger, finely chopped
  • 400g tinned butter beans (including the water from the tin)
  • 70g spinach, chopped
  • 250ml coconut milk (thick, tinned)
  • 2 tablespoons tomato puree
  • 1 tablespoon curry powder

Topping

  • ½ lime, squeezed
  • 1 teaspoon chili flakes

Instructions

  1. Sauté Aromatics: Finely chop the shallots and add them to a large pan with coconut oil over medium heat. Fry for a few minutes until softened, then add the chopped garlic and ginger, stirring to combine and release their fragrance.
  2. Build the Base: After about 5 minutes, add the tomato puree along with a splash of water to loosen it. Stir in the curry powder and the butter beans including their liquid from the tin. Toss everything well until the beans are fully coated with the spiced mixture.
  3. Add Coconut Milk: Pour in the thick tinned coconut milk and season with salt. Allow the curry to bubble gently for a few minutes so the beans absorb the coconut flavors and are heated through.
  4. Finish the Dish: Stir in the chopped spinach, squeeze over the lime juice, and sprinkle the chili flakes on top. Mix well and adjust seasoning to taste with additional salt if needed.
  5. Serve: Serve the curried butter beans hot, accompanied by steamed rice or a slice of crunchy sourdough bread for a satisfying meal.

Notes

  • Use thick coconut milk for a creamier texture and richer flavor.
  • If you prefer less heat, reduce or omit the chili flakes.
  • For gluten-free option, serve with rice instead of sourdough bread.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.
  • Feel free to add other vegetables like bell peppers or carrots for extra nutrition.

Nutrition

Keywords: curried butter beans, vegan curry, coconut milk curry, easy vegan dinner, butter beans recipe, plant-based curry

Find it online: https://leofoster.com/curried-butter-beans-recipe/