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Creamy Vegan Butter Bean Curry with Coconut Milk and Spices Recipe

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4.3 from 9 reviews

A creamy and flavorful vegan Butter Bean Curry made with tender butter beans simmered in a rich coconut tomato sauce, infused with aromatic spices and fresh spinach. This hearty curry is perfect served with basmati rice, homemade naan bread, and a dollop of cooling coconut yogurt, making it a satisfying plant-based meal ready in just 45 minutes.

Ingredients

Beans and Vegetables

  • 2 14-oz cans butter beans (800g), drained (480g)
  • 1 small yellow onion, diced
  • 5 garlic cloves, grated
  • 2 teaspoons fresh ginger, grated
  • 1 cup frozen spinach (150 g, 5.3 oz)

Spices and Seasonings

  • 1/4 teaspoon salt (for sautéing)
  • 1/2 teaspoon ground cilantro (coriander) seeds
  • 1/2 teaspoon ground cumin
  • 2 teaspoons garam masala
  • 2 tablespoons curry powder
  • Chili powder to taste (optional)
  • Salt and black pepper to taste

Liquids and Oils

  • 1 tablespoon canola oil (UK: rapeseed oil)
  • 1 14-oz can chopped tomatoes (400 g)
  • 1 14-oz can coconut milk (400 ml)

To Serve

  • Basmati rice
  • Homemade naan bread
  • Coconut yogurt (coconut yoghurt)
  • Fresh cilantro (UK: coriander)

Instructions

  1. Sauté aromatics: In a large skillet over medium heat, heat the canola oil. Add the diced onion and sauté for 4-5 minutes until softened and translucent. Stir in the grated garlic and sprinkle with 1/4 teaspoon of salt to enhance flavor.
  2. Add ginger and spices: Add the grated fresh ginger to the skillet. Stir in ground cilantro seeds, ground cumin, garam masala, and curry powder. Toast the spices for 1-2 minutes until fragrant, ensuring they release their full aroma and flavor.
  3. Simmer the curry: Pour the canned chopped tomatoes and frozen spinach into the skillet. Stir well to combine all ingredients. Add the drained butter beans and the can of coconut milk. Reduce heat to low and let the curry simmer gently for 15-20 minutes, stirring occasionally, until the sauce thickens and becomes fragrant.
  4. Season and serve: Taste the curry and season with additional salt, black pepper, and chili powder if desired. Serve the butter bean curry hot alongside fluffy basmati rice, warm homemade naan bread, a dollop of cooling coconut yogurt, and a sprinkle of fresh cilantro for garnish.

Notes

  • You can adjust the chili powder to your preferred heat level or omit it entirely for a milder curry.
  • For extra protein, consider adding cooked chickpeas or tofu.
  • If fresh coriander seeds are unavailable, substitute with ground coriander powder at the same quantity.
  • The curry thickens as it simmers; if too thick, add a little water or vegetable broth to reach your desired consistency.
  • This curry tastes even better the next day as the flavors meld together.

Find it online: https://recipeplenty.com/creamy-vegan-butter-bean-curry-with-coconut-milk-and-spices-recipe/