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Curried Butter Beans Recipe

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4.3 from 8 reviews

A hearty, flavorful Curried Butter Beans recipe that combines tender butter beans with aromatic spices, coconut milk, and spinach for a creamy, comforting dish. Perfectly paired with basmati rice, homemade naan bread, and a dollop of coconut yogurt for a satisfying vegetarian meal.

Ingredients

Main Ingredients

  • 2 14-oz cans of butter beans (800g) (drained, 480g)
  • 1 tablespoon canola oil (rapeseed oil)
  • 1 small brown onion (diced)
  • 5 whole garlic cloves (grated)
  • 1/4 teaspoon salt
  • 2 teaspoons fresh ginger (grated)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 teaspoons garam masala
  • 2 tablespoons curry powder
  • 1 14-oz can chopped tomatoes (400 g)
  • 1 14-oz can full-fat coconut milk (400 ml)
  • 1 cup frozen spinach (150 g, 5.3 oz) or fresh spinach
  • Red pepper flakes (chilli powder) to taste (optional)
  • Salt & black pepper to taste

To Serve

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

Instructions

  1. Sauté aromatics: In a large skillet over medium heat, heat the canola oil and sauté the diced onion for 4-5 minutes until softened and translucent. Add the grated garlic and sprinkle with 1/4 teaspoon salt; cook until fragrant, about 1 minute.
  2. Add ginger and spices: Stir in the grated fresh ginger, then add the ground coriander, ground cumin, garam masala, and curry powder. Toast the spices in the skillet for 1-2 minutes, stirring frequently to release their aromas without burning.
  3. Simmer the curry: Pour in the canned chopped tomatoes and add the frozen or fresh spinach, stirring to combine. Add the drained butter beans and the full-fat coconut milk. Lower the heat and simmer gently for 15-20 minutes until the curry thickens and becomes creamy, stirring occasionally to prevent sticking.
  4. Season and serve: Taste the curry and adjust seasoning with salt, black pepper, and optional red pepper flakes or chilli powder for heat. Serve hot alongside steamed basmati rice, homemade naan bread, a dollop of coconut yogurt, and garnish with fresh cilantro leaves for a complete meal.

Notes

  • For a spicier curry, increase the amount of red pepper flakes or chilli powder.
  • Fresh spinach can be substituted for frozen; if using fresh, add it towards the end to prevent overcooking.
  • Canola oil may be substituted with other neutral oils like vegetable or sunflower oil.
  • This curry can be made vegan by ensuring the naan bread and yogurt are plant-based.
  • Leftovers refrigerate well for up to 3 days and reheat gently on stovetop or microwave.

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