Enjoy a deliciously rich and hearty butter bean curry today! This dish is packed with so much flavor that each spoonful feels like a warm, cozy hug in a bowl. If you’re looking to up your curry game or try something new for lunch or dinner, this vegan butter bean curry recipe will not disappoint!
If you’re a frequent visitor to this site, you’ve probably noticed my love for both curries and butter beans. Enter this butter bean curry! It combines two of my favorite things in the food world, resulting in a creamy, satisfying dish that’s sure to bring comfort and warmth. Happy eating!
Why You’ll Love This Delicious Curry Dish
- It’s so flavorful and delicious, thanks to its hearty blend of spices.
- It makes for the perfect mid-week lunch or dinner.
- One-pan dish, which makes clean-up a breeze!
- It’s so versatile! You can dial up the heat if you prefer something spicier, use different beans, or add other vegetables if you want.
- It’s healthy and nutritious since butter beans are great sources of fiber, vitamins, and minerals.
- It comes together in about 30 minutes, leaving more time for other things.
- Perfect for meal prep, you can make a big batch and reheat it throughout the week.
- Gluten-free, vegan, dairy-free, plant-based, and vegetarian.
Ingredient Notes
Coconut oil: Used for sautéeing ingredients. You can substitute any cooking oil you prefer when making this dish.
Red Onion: Imparts a slightly sweet, tangy flavor especially when sauteed. You can use white or yellow onion if preferred.
Garlic Cloves: Provides a savory flavor to this curry dish. If you do not have fresh garlic, use a pinch of garlic powder instead.
Tomato Paste: Adds a lovely red color and a nice, rich tomato flavor. You can use canned or freshly chopped tomatoes, but tomato paste works best in this recipe.
Curry Powder: This spice blend provides a deep, warm, earthy flavor to this curry.
Sugar: Adds some sweetness to balance the other flavors. I like using coconut sugar to make this butter bean curry, but you can use any sugar of your choice.
Ground Coriander: Adds warmth and sweetness, with slight citrus notes.
Cumin Seeds: Provides a warm and earthy flavor to the butter bean curry. If you do not have cumin seeds, use 3/4 teaspoon of ground cumin instead.
Garam Masala: Adds complex flavor notes and a fragrant aroma.
Ground Ginger: Imparts warmth and a subtle spiciness to the curry.
Yellow Mustard Seeds: Gives a nutty and slightly spicy flavor.
Butter Beans: Butter beans act as the protein source and base of the dish.
Coconut Milk: Makes the butter bean curry rich and creamy.
Water: Helps achieve the ideal curry consistency.
Lemon Juice: Adds a burst of fresh, citrus flavors. Use fresh lemon juice for the best result. You can substitute lime juice or apple cider vinegar if needed.
Fresh Cilantro: Adds a pop of green color along with a bright, citrusy flavor. If you aren’t a cilantro fan, use fresh mint leaves instead.
Salt: Enhances the overall flavors of the dish.
How to Make Butter Bean Curry
- Heat the oil in a large pan over medium heat, then add the onion and garlic. Sauté for about 3 minutes, or until the onions have softened.
- Stir in the tomato paste, curry powder, sugar, coriander, cumin, garam masala, ginger, and mustard. Cook for about 2 minutes, stirring frequently, until the spices become very fragrant.
- Increase the heat to high and add the butter beans, coconut milk, and water. Bring the mixture to a boil, then lower the heat to let it simmer.
- Simmer for 15 minutes, or until the liquid has reduced and a creamy sauce remains.
- Let it simmer for 15 minutes, or until the liquid reduces and a creamy sauce forms.
- Salt to taste.
- Serve and enjoy!
- Keep a close eye as you’re sauteeing the spices, as you want them to grow more fragrant, but you do not want them to burn.
- If you’re a fan of spicy curry, add a fresh chopped chile, a dash of cayenne, red pepper flakes, or ground black pepper.
- Add vegetables like spinach, cauliflower, or sweet potatoes for additional nutrition and to make the dish even more filling.
- Served with your favorite type of rice or quinoa. Basmati rice, vegan biryani, or red quinoa works well here.
- Topped with more fresh herbs or even a spoonful of yogurt. For something unique and exciting, try it with spicy yogurt mint chutney!
- Served with gluten-free naan bread.
- With a dollop of mango chutney or apple pear chutney.
- Paired with steamed, roasted, or sauteed vegetables.
- Paired with light salads like this refreshing avocado grapefruit salad or mango salad.
Store any leftover curry in an airtight container and keep it in the refrigerator for up to five days.
If freezing, make sure you allow the curry to cool completely before storing it in a freezer bag or freeze-safe container and placing it in the freezer. It’ll keep for up to three months.
To reheat, simply pop a small serving in the microwave, or warm a bigger batch on the stove until piping hot again.
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Previously Published on moonandspoonandyum
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