Butter Bean Curry

Close up on a creamy curry sauce made with large butter bean and serve with green beans.

5 from 1 vote

This easy and quick butter bean curry makes for such a nutritious and delicious weeknight dinner recipe. Can be made in under 30 minutes and also great make-ahead meal and freezer-friendly. Serve with rice or naan bread for a satisfying and filling meal for your whole family. Naturally vegan and gluten-free.

Prep Time10

Cook Time20

Total Time25

Course: dinner, Main Course

Cuisine: Indian

Keyword: curry, easy, fast, healthy, Indian, spices, Vegan, vegetarian

Servings: servings

Calories: 352kcal

Author: Jessica Laroche

Ingredients

1 yellow or white onion diced
1 red bell pepper diced
3-4 cloves of garlic crushed
1 inch fresh ginger grated
1 tbsp curry powder
½ tsp turmeric powder
½ tsp cumin powder
½ tsp garam masala
½ tsp ground coriander
2 medium-large tomatoes diced (can also swap for 15 oz canned finely diced tomatoes)
2 x 15 oz canned butter beans rinsed and drained
15 oz canned unsweetened coconut milk full-fat coconut milk will give the curry sauce a creamier consistency, but you can also use light coconut milk
½ lemon juiced
handful of cilantro chopped, optional
salt to taste

Instructions

Warm up a large saucepan with a little oil (I like using oil spray) and then, add the onion, red pepper and a pinch of salt. Stir and cook on medium-high heat for about 5 minutes or until slightly browned.
Then, add the garlic, ginger and all the spices. Stir well to coat the veggies and keep cooking for about 1 minute.
Add the tomatoes and coconut milk. Bring to a simmer and keep cooking on medium-low heat for about 7-10 minutes uncovered stirring once in a while.
Then, add the lemon juice, butter beans and cilantro. Stir to combine and cook for another 4-5 minutes or so or until desired consistency.
Serve warm over rice with more cilantro and a side of veggie of your choice.

Video

Notes

Storage: keep leftovers in an airtight container for up to 5 days in the fridge. Reheat using the stove or microwave. Can also be frozen for up to 3 months (let it thaw overnight in the fridge before reheating).
I highly recommend getting everything ready before you start the cooking process: crush the garlic, grate the ginger, measure and gather the spices, chop the tomatoes, etc. Once you start cooking the veggies, then it goes fast and having the ingredients ready to go can prevent burning.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition