Why You’ll Love This Recipe
Rich & Creamy: Coconut milk creates a luscious curry sauce coating tender butter beans.
Bold Flavors: A fragrant blend of curry, cumin, and turmeric spices the dish beautifully.
Simple & Quick: Minimal prep with straightforward steps perfect for busy days.
Versatile: Great as a main course with rice or as a side to grilled meats and veggies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups canned butter beans (or cooked from dry)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Optional: Red chili flakes (for spice)
Directions
- Prepare Ingredients: Drain and rinse butter beans if canned.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Cook diced onion until translucent, about 5 minutes.
- Add Garlic & Ginger: Stir in garlic and ginger, cooking 1 minute until fragrant.
- Toast Spices: Add curry powder, cumin, and turmeric. Stir and cook for 1–2 minutes to release aromas.
- Add Coconut Milk: Pour in coconut milk and stir to combine. Bring to a simmer.
- Add Butter Beans: Gently fold butter beans into the sauce, coating well.
- Simmer: Cook for 15–20 minutes, stirring occasionally. Add water if sauce becomes too thick.
- Season: Adjust salt and pepper to taste. Add red chili flakes if desired for heat.
- Serve: Garnish with fresh cilantro and enjoy warm.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
- Add diced tomatoes or spinach for extra color and nutrition.
- Substitute butter beans with chickpeas or kidney beans.
- Use coconut cream instead of milk for a richer curry.
- Serve over basmati rice, quinoa, or with flatbread.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if needed.
FAQs
Can I use dried butter beans?
Yes, soak and cook them before adding to the curry.
Is this recipe vegan?
Yes, naturally vegan and dairy-free.
How spicy is this dish?
Mild by default; add chili flakes or fresh chili to increase heat.
Can I freeze leftovers?
Yes, freeze in portioned containers for up to 2 months.
What side dishes go well?
Rice, naan bread, or roasted vegetables pair well.
Can I use curry paste instead of powder?
Yes, adjust quantity according to taste and spice level.
How do I make it creamier?
Stir in coconut cream or a dollop of yogurt before serving.
Can I add protein?
Add tofu or cooked chicken for a protein boost.
How do I store it?
Keep refrigerated in a sealed container.
Can I add lemon or lime juice?
A squeeze of citrus brightens flavors before serving.
Conclusion
Savory Curried Butter Beans is a hearty, flavorful dish that brings together creamy beans and aromatic spices in a comforting coconut curry. Quick and easy to make, it’s a perfect option for a nutritious meal any day of the week. Enjoy it on its own or paired with your favorite sides!
Savory Curried Butter Beans: An Amazing Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Sautéing, Simmering
- Cuisine: International
- Diet: Vegan
Description
Savory Curried Butter Beans is a comforting and flavorful dish combining creamy butter beans with a rich, spiced coconut curry sauce. Easy to prepare and packed with aromatic spices, perfect as a hearty main or satisfying side.
Ingredients
2 cups canned butter beans (or cooked from dry)
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (14 oz) coconut milk
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon turmeric
1 tablespoon olive oil
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Optional: Red chili flakes (for spice)
Instructions
- Drain and rinse butter beans if canned.
- Heat olive oil in a large skillet over medium heat. Cook diced onion until translucent, about 5 minutes.
- Stir in garlic and ginger, cooking 1 minute until fragrant.
- Add curry powder, cumin, and turmeric. Stir and cook for 1–2 minutes to release aromas.
- Pour in coconut milk and stir to combine. Bring to a simmer.
- Gently fold butter beans into the sauce, coating well.
- Cook for 15–20 minutes, stirring occasionally. Add water if sauce becomes too thick.
- Adjust salt and pepper to taste. Add red chili flakes if desired for heat.
- Garnish with fresh cilantro and serve warm.
Notes
Add diced tomatoes or spinach for extra color and nutrition.
Substitute butter beans with chickpeas or kidney beans.
Use coconut cream instead of milk for a richer curry.
Serve over basmati rice, quinoa, or with flatbread.
Store leftovers in airtight container in fridge up to 3 days.
Reheat gently on stove or microwave, adding water if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
